Cheese Spaetzle Recipe (Käsespätzle) | Masala Herb (2024)

FAQs

What does Käsespätzle contain? ›

This käsespätzle, also spelled kaese spaetzle, is a tasty homemade pasta tossed with onion and Emmentaler cheese. It's a German version of macaroni and cheese. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between how the two names are used, and usage varies from region to region (for example, in Alsace, knöple are typically larger than spätzle).

Warm, creamy, cheesy, savory… absolutely delicious! If you aren't already familiar with Käsespätzle, it is a German and Austrian dish that falls somewhere in between mac and cheese and gnocchi.

Käsespätzle: Macaroni & Cheese - Austrian Style. This hearty dish is served in Austria's alpine huts and tastes especially good after a walk in crisp mountain air.

The best side dishes to serve with spaetzle are red cabbage, pork schnitzel, bratwurst, or borscht if you are looking for a classic pairing. For some less traditional options, you can eat spaetzle with sauteed zucchini and summer squash, chicken and mushrooms, or carrot fries.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

Subtlety is key here. Taking a step up from whites, there's the Pinot Noir Linticlarus. Elegant and a bit crunchy, count on this wine to cut through most lighter foods. For a bit more oomph of body, ripeness of fruit and smoothness of tannins, go for the Lagrein Linticlarus.

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

Don't let them sit in the water for too long or they'll become soggy. Then add a little butter to a large pan and brown and reheat the Spaetzle before adding it to your serving dish.

How to know when spaetzle is done? ›

Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water. Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top.

It's not the healthiest of dishes but the spaetzle itself isn't too bad nutrition-wise. It's a simple dish, made with just flour, egg, water and a bit of salt.

The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons). Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods).

My make-ahead Spaetzle noodles can be formed and boiled up to 3 days ahead. Try my Spaetzle-making trick using a colander if you don't have (or want to invest in) special equipment to make this classic German side dish recipe.

To make spaetzle, you just mix flour, egg, and a bit of milk into a pancake batter-like consistency. Then you drop little lumps of the batter into some salted boiling water. After a moment, the spaetzle float to the top of the pot, and they're ready to scoop out and eat.

The difference between pasta, noodles, and Spätzle is that Spaetzle is made from a runny dough that is added to water whereas pasta is made from harder dough that can be cut and formed. Spaetzle are cut fresh and are cooked straight away in simmering water, whereas pasta dough needs to rest.

The heart of German cheese making is the Allgäu, in the Alpine region of Southern Germany, where Germany's famous Allgäuer Emmentaler is made. Emmentaler is of course also known as Swiss cheese and the recipe was indeed imported from Switzerland.

Spaetzle is essentially a pasta style dumpling, similar to gnocchi but smaller and without potato.