Swabian cheese spätzle

Name: Swabian cheese spätzle
Total time: 50 min
Yield: 3
Cuisine: German
Ingredients: 250 g Plain wheat flour; 150 g Egg, without shell; 100 g Water; 150 g Emmental with vegetarian rennet; 250 g Onion; 30 g Butter; 3 g Salt; 1 g Black pepper; 10 g Fresh parsley

Soft egg noodles layered with melted cheese and browned onions.

Estimated total time: 50 minutes3 portionsAbout 670 kcal per portion

Käsespätzle — real photograph — Photo: © 1971markus · CC BY-SA 4.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference. Photograph is the closely related Käsknöpfle form of cheese spätzle.

Ingredients for 3 portions

250 g Plain wheat flour
150 g Egg, without shell
100 g Water
150 g Emmental with vegetarian rennet
250 g Onion
30 g Butter
3 g Salt
1 g Black pepper
10 g Fresh parsley

Method

Beat flour, eggs, water and 2 g salt into a thick elastic batter. Rest for 15 minutes.
Slice onions thinly and cook in butter over medium-low heat for 20 minutes until golden, stirring often.
Bring a large pan of water to a gentle boil. Press batter through a spätzle maker or scrape thin strips from a wet board; lift out after they float and cook for 1 minute more.
Layer hot spätzle with grated cheese in a warm pan. Cover over low heat for 3 minutes to melt, then top with onions, parsley, remaining salt and pepper.

Choose vegetarian-rennet cheese. Batter thickness varies with flour; add a little water only if too stiff for your spätzle tool.

Käsespätzle

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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