German egg noodles (Spätzle) are loved by Germans and anyone who has tried them. Spätzle are made from flour, eggs, water, and salt. The dough is moist and soft, therefore it can’t be rolled out like traditional pasta, you need to press the dough through a colander or strainer over a pot of hot boiling water. The cooked pasta rises to the top once cooked and needs to be pulled out and served immediately, but there are a variety of ways to dress this pasta up, like this one: once boiled, you can cook it in a pan with butter, onions and loads of cheese for a traditional Cheesespätzle dish (Käsespätzle).
Käsespätzle (Cheese Egg Noodles)
To make this recipe you’ll need:
For the Spätzle:
- 250 gr flour
- 3 eggs
- 1 pinch of salt
- 1/4 cup water*
- Some olive oil
For the Käsespätzle:
- 150 g cooked spätzle
- 40g gouda cheese shredded
- 50g swiss cheese shredded
- 1/2 small onion finely diced
- 1/4 cup vegetable or chicken broth
- 2 tbsp butter
- Salt and pepper to taste
- Chopped chives to garnish
Fill a heavy bottom pot with water, add some salt, cover and put on medium to high heat to a boil.
Fill a bowl with some cold water and set aside.
In a separate bowl mix the flour, eggs and salt with a wooden spoon. Add the water little by little as you continue to mix, you want the dough to be thick, but stretchy, not runny. Once you’ve reached the right consistency leave it to rest while your water comes to a boil.
Place a colander or Spätzle Board on top of your pot with the boiling water. Place some of the dough on it and with the help of the spatula scrape the dough from side to side pushing it through the colander holes into the hot water. Remove the colander, stir the noodles in the water to prevent them from sticking and cook for a couple of minutes. Once you see they are floating on the surface and some foam is forming in the water it is time to scoop them out and place them in the bowl of cold water that you had prepared; Repeat this with the remaining batter.
Once all the batter has been cooked, strain the noodles from the cold water and sprinkle some olive oil on them. Stir the noodles to coat them with the oil, this will allow the noodles to not stick together.
In a non stick pan on medium heat, melt the 2 tbsps butter and cook the onions until translucent. Add about 150 gr. of the spätzle to the pan and cook for 5 minutes. Season it with some salt and pepper. Add the cheeses and the broth and continue to cook until the cheese has melted and everything is mixed together. Sprinkle with some chives and serve.
- *Depending on your environment and size of eggs, you might need to use more or less water. Just keep an eye on the consistency of the dough.
- You can freeze the leftover spätzle for later use. Better yet, double the recipe and freeze it in portions that will be ready on demand.
- Top it with some fried onions to add some texture.
- If you are not a fan of chives, you can also garnish it with some chopped parsley.
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How to Video:
Wondering how to make the Spätzle? Follow this link to watch the ‘How to Video’: