How to cook Käsespätzle – German cuisine

How to cook Käsespätzle - German cuisine

Ingredients (serves 2):
9 oz (250g) flour
5 eggs + 1 egg yolk
a good pinch of salt
2-3 tbsp water (if necessary)
2 tbsp butter
5 – 7 oz (150-200g) cheese, grated (Emmenthaler, Gruyere etc….)

To prepare the onions:
3 oz (75g) butter
2 mid-sized onions cut in rings

How to make it:
Start with combining flour, eggs and a good-sized pinch of salt. Blend well and add water if necessary, spoon by spoon. The dough should not be runny, but soft enough to gradually follow gravitation. Then set aside and allow the dough to rest for 20 to 30 minutes.

Meanwhile heat the butter in a frying pan over low to medium heat, add onions, and let them slowly gain a golden brown colour. Don’t let them get too dark, as they tend to become bitter. Drain on a paper towel and then set aside.

Bring a large pot of water briefly to a boil, add a pinch of salt and then reduce heat. The water should simmer throughout the whole process. You can either cut and shape the spaetzle by hand or use a spaetzle maker or a colander which makes things easier. Cook the spaetzle for about 2-3 minutes until they float back to the surface, then remove them.

When done, drain the water, melt 1-2 tbsp of butter and return the spaetzle to the pot. Shake the pot a few times to evenly distribute the butter, then add the grated cheese and mix well.

Now simply add the browned onions and chopped chives on top and serve.

Guten Appetit!


  1. Surprised she did not fry the Spätzle first… That's how I know the recipe. Pretty much everything like in this video, but before putting the cheese on, you actually fry the Spätzle themselves in a hot pan for a couple of minutes until they start to develop very slight brown (NOT black!!) spots on the edges. This way they gain roasting flavors and also have more bite to them and are overall less mushy.

    (Some people add the cheese during the process of frying the Spätzle to have a roasted cheese flavor in them as well. Or you could do everything like in this video, but put the whole thing in the oven for a while if you prefer it with slightly baked cheese, but I have yet to try that, I guess you'd probably use a lot more cheese and leave some on top to prevent the spätze from drying out)

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