Käsespätzle

Traditional German and Austrian comfort food made with soft egg noodles, melted cheese, and crispy onions.

Ingredients (Serves 4)

For the Spätzle:

• 300 g all-purpose flour

• 4 large eggs

• 120 ml water or milk

• 1 tsp salt

For the Cheese & Topping:

• 250–300 g grated cheese (Emmental, Bergkäse, Gruyère, or a mix)

• 2 onions, thinly sliced

• 2 tbsp butter

• Salt and freshly ground black pepper, to taste

• Fresh chives or parsley, chopped (optional)

Preparation

1. Prepare the Spätzle dough:

   • Mix flour and salt in a bowl.

   • Add eggs and water, stirring until a thick, elastic batter forms.

   • Let rest for 10 minutes.

2. Cook the Spätzle:

   • Bring a large pot of salted water to a boil.

   • Press batter through a Spätzle press or colander into the water.

   • Cook until noodles float to the surface (2–3 minutes).

   • Remove with a slotted spoon and set aside.

3. Fry the onions:

   • Melt butter in a pan and fry onions slowly until golden and crispy.

   • Set aside.

4. Assemble the Käsespätzle:

   • Layer hot Spätzle and grated cheese in a pan or ovenproof dish.

   • Season lightly with salt and pepper.

   • Heat gently until cheese melts.

5. Serve:

   • Top with crispy onions and garnish with herbs if desired.

Serving Suggestions

• Serve with green salad or cucumber salad for balance.

• Enjoy as a main dish or hearty alpine comfort food.

Cooking Tips

• Use a strong, flavorful alpine cheese for authenticity.

• Keep Spätzle hot when layering to ensure smooth melting.

• Do not over-season—cheese provides most of the salt.