Origin: Swabia, Southwestern Germany
Servings: 4
Prep Time: 20 minutes
Cooking Time: 30 – 40 minutes
Difficulty: Moderate
History of Käsespätzle
Käsespätzle is a beloved comfort food from the Swabian region in southwestern Germany. The name Spätzle translates to “little sparrows,” referring to the small, irregular shape of the noodles. orlandogermanclub.com
The tradition of making Spätzle dates back to at least 1725, though it’s likely older. Originally, the dough was scraped by hand onto a board, a technique still cherished in Swabian culture. The Foreign Fork
Käsespätzle was born when Emmental or Bergkäse cheese was added to the noodles, creating a rich, creamy dish. It’s a staple in German cuisine, especially in regions like Allgäu, Baden, and Bavaria, and has spread to Austria, Switzerland, and Liechtenstein. Wikipedia. Today, it is enjoyed across Germany, especially during the cold months, as a beloved comfort food.
Käsespätzle is a classic German comfort food, often called the German version of mac and cheese. Soft, chewy egg noodles are layered with rich cheese and caramelized onions, making it a perfect meal for cozy evenings. This homemade German noodles recipe is simple to follow and brings a taste of Germany straight to your kitchen.
Ingredients (Serves 4)
- 2 cups all-purpose flour
- 4 large eggs
- ½ cup milk
- 1 tsp salt
- ½ tsp nutmeg (optional)
- 200g grated Emmental or Gruyère cheese
- 2 medium onions, thinly sliced
- 2 tbsp butter
- Fresh parsley for garnish
Instructions
1. Make the Spätzle Dough
- In a large bowl, combine flour, salt, and nutmeg.
- Add eggs and milk gradually, mixing until a sticky, smooth dough forms.
- Let the dough rest for 10–15 minutes.
2. Cook the Spätzle
- Bring a large pot of salted water to a boil.
- Use a spätzle maker or a colander with large holes to press the dough into boiling water.
- When the noodles float to the top, cook for 1–2 minutes more, then remove with a slotted spoon.
3. Caramelize the Onions
- In a frying pan, melt butter over medium heat.
- Add sliced onions and cook until golden brown and caramelized (about 10–15 minutes).
4. Assemble the Käsespätzle
- Preheat oven to 180°C (350°F).
- In a baking dish, layer half of the cooked noodles, then half of the cheese. Repeat layers.
- Top with caramelized onions.
- Bake for 15–20 minutes until the cheese melts and slightly bubbles.
5. Serve and Garnish
- Sprinkle chopped parsley over the top.
- Serve hot with a side salad or steamed vegetables.
Tips for Perfect Käsespätzle
- Cheese choice: Emmental, Gruyère, or a mix works best for authentic flavor.
- Noodle texture: Dough should be sticky but not runny. If too thick, add a splash of milk.
- Extra flavor: Add crispy bacon, sautéed mushrooms, or garlic for added flavor.
In Swabia, Käsespätzle is traditionally served at family gatherings, festivals, and Oktoberfest celebrations. Käsespätzle tastes even better the next day! Store leftovers in the fridge and reheat in the oven for a few minutes. For an authentic German touch, serve with a simple side salad and a cold beer or apple cider.
