Recipe: Käsespätzle

spaetzle

400 grams (14 oz) flour
4 eggs
1 tsp salt
1/8 liters (4.2 oz) water
300 grams (11 oz) cheese (Gruyere or Emmentaler)
1 pinch pepper
1/4 pint (4 oz) cream
80 grams (2.8 oz) fried onions

1. Combine the flour, eggs, salt and water and stir until it forms a smooth dough. Let the dough rest for about 15 minutes.

2. Press the dough through a spaetzle press* into a large pot of boiling, salted water. Boil until the dumplings rise to the surface, then lift out with a slotted spoon and place in a colander to drain.

3.Finely grate the cheese. Layer the noodles and cheese in an oven-proof, greased baking dish. Sprinkle the cheese over top, season with pepper, and pour in the cream.

4. Bake the casserole at 200 degrees (392 F) for about 15-25 minutes (until the cheese has melted). Place on a warm plate and garnish with the fried onions.

*What’s a spaetzle press, you ask? It’s quite similar to a potato ricer, except the holes are more like slits to create the spaetzle shape. The press can also be used to rice potatoes, so I plan to try making mashed potatoes with mine in the near future.

Not just for spaetzle.

Not just for spaetzle.

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2 thoughts on “Recipe: Käsespätzle

  1. One of my all-time favorite dishes to make and eat! Quick tip – use bubbly water for the spaetzle to bring out the dough a bit more. And, of wife trick, if you are tired of cleaning all that dough while you’re making the spaetzle, use ice cold water for an easier clean….yeah, not an obvious trick but it works!

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