Kasespatzle (German Alpine Cheese Dumpling Noodles)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Short, irregular egg dumplings end up wrapped in stretchy melted Emmental, with slow-cooked onion on top to balance the salty cheese.
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The batter is dropped from a spoon straight into boiling water, and the rough, uneven shapes that result are part of the dish. Drain the dumplings thoroughly before they hit the pan: clinging water thins the cheese and kills the stretch.
Ingredients
Instructions
- 1
Mix 180 g flour, 2 eggs, 100 ml milk, and 1 tsp salt until no dry flour remains.
Keep the batter thick enough to fall slowly from a spoon, not pour like liquid.
- 2
Bring a large pot of water to a strong boil, then drop in small portions of batter.
Do not add too much at once, so the dumplings cook separately instead of sticking together.
- 3
When the spaetzle rise to the surface, cook for about 1 minute more, then lift them out.
Drain well, because excess water will loosen the cheese coating later.
- 4
Slice 120 g onion thinly and cook it with 20 g butter over low heat.
Stir often until it turns deep brown and sweet, preventing the edges from scorching.
- 5
Warm a pan over medium low heat, then add the cooked spaetzle and 180 g grated Emmental cheese.
Toss gently until the cheese melts and coats the dumplings without drying out.
- 6
Turn off the heat while the cheese is still stretchy and transfer the spaetzle to plates.
Top with the caramelized onion and 0.5 tsp black pepper, then serve immediately while hot.
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