📝 About This Recipe
Transport yourself to the bustling Christmas markets of Munich with this quintessential German street food classic. These hand-dropped egg noodles are pan-seared until golden, then smothered in a rich, velvety blend of Alpine cheeses and topped with sweet, shatteringly crisp fried onions. It is the ultimate comfort food—rugged, rustic, and deeply satisfying, offering a perfect balance of chewy pasta and gooey, savory indulgence.
🥗 Ingredients
The Spätzle Dough
- 500 grams All-purpose flour (sifted)
- 5 pieces Large eggs (at room temperature)
- 1/2 cup Sparkling water (cold; helps aerate the dough)
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
The Cheese Blend
- 150 grams Emmentaler cheese (shredded)
- 150 grams Gruyère or Bergkäse (shredded)
- 3 tablespoons Unsalted butter (for pan-frying)
- 1/4 cup Heavy cream (optional, for extra creaminess)
Crispy Onion Topping
- 2 large Yellow onions (thinly sliced into rings)
- 1/4 cup All-purpose flour (for dredging)
- 1/2 teaspoon Paprika (sweet or smoked)
- 1/2 cup Vegetable oil (for shallow frying)
Garnish
- 1 bunch Fresh chives (finely chopped)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and nutmeg. Create a well in the center.
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2
Crack the eggs into the well and add half of the sparkling water. Using a wooden spoon with a hole in the middle (or a sturdy spatula), begin mixing from the center outward.
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3
Beat the dough vigorously for about 5-8 minutes. You are looking for air bubbles to form; the dough should be elastic and 'pull' away from the bowl with a wet, slapping sound.
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4
Cover the dough and let it rest for 15 minutes at room temperature to allow the gluten to relax.
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5
While the dough rests, prepare the onions. Toss the sliced onion rings in a mix of flour and paprika until evenly coated.
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6
Heat vegetable oil in a skillet over medium-high heat. Fry the onions in batches until dark golden brown and crispy. Drain on paper towels and sprinkle with a pinch of salt.
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7
Bring a large pot of heavily salted water to a rolling boil.
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8
Using a Spätzle press, a perforated grater, or the traditional 'Spatzenbrett' (scraping board), drop small portions of the dough into the boiling water.
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9
Cook the noodles for about 2-3 minutes. Once they float to the surface, they are done. Remove them with a slotted spoon and drain briefly.
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10
In a large cast-iron skillet, melt the butter over medium heat. Add the cooked Spätzle and sauté for 3-4 minutes until slightly golden in spots.
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11
Lower the heat and add the shredded cheeses and heavy cream. Toss gently until the cheese is completely melted and stringy, coating every noodle.
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12
Season with extra black pepper to taste. If the mixture is too thick, add a splash of the pasta cooking water.
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13
Transfer to warm bowls and pile a generous mountain of crispy onions on top. Garnish with fresh chives and serve immediately.
💡 Chef's Tips
The 'bubble test' is key: keep beating the dough until you see large air bubbles popping; this ensures a light, tender texture rather than a dense one. If you don't have a Spätzle maker, use a colander with large holes and push the dough through with a spatula. Always use a mix of cheeses; Emmentaler provides the melt, while a sharp Bergkäse or Gruyère provides the essential pungent depth. Do not rinse the noodles after boiling; the residual starch helps the cheese sauce emulsify and cling to the pasta. For the crispiest onions, ensure the oil is hot (350°F/175°C) before adding them, and don't overcrowd the pan.
🍽️ Serving Suggestions
Serve with a side of crisp, acidic Cucumber Salad (Gurkensalat) to cut through the richness of the cheese. Pair with a cold, crisp German Pilsner or a dry Riesling from the Mosel region. A dollop of sweet mountain cranberry jam (Preiselbeeren) on the side offers a traditional and delicious sweet-savory contrast. For a meatier version, toss in some crisped speck or bacon lardons during the final sautéing step.