Imagine a dish that combines the creamy richness of melted cheese, the hearty texture of handmade noodles, and the sweet caramelized crunch of onions - welcome to the world of Kasespatzle! This traditional German comfort food is more than just a meal; it's a culinary journey that transforms simple ingredients into a symphony of flavors that will transport you straight to a cozy Alpine kitchen. Whether you're a home cook looking to impress or a food lover seeking an authentic European experience, this Kasespatzle recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup milk
- 1 cup grated cheese (Emmental or Swiss)
- 1 onion, sliced
- 2 tablespoons butter
Instructions
- In a large mixing bowl, combine flour and salt, creating a well in the center for wet ingredients.
- Crack eggs into the flour well and add milk. Whisk together gradually, incorporating flour from the edges until a smooth, slightly sticky dough forms.
- Let the dough rest for 10-15 minutes at room temperature to allow gluten to relax.
- Bring a large pot of salted water to a gentle boil.
- Using a spaetzle maker, colander, or large-holed slotted spoon, drop small amounts of dough directly into boiling water, allowing small dumplings to form.
- Cook spaetzle for 2-3 minutes until they float to the surface, then remove with a slotted spoon and drain.
- In a separate skillet, melt butter and sauté sliced onions until golden and caramelized.
- Add cooked spaetzle to the skillet and sprinkle grated cheese over the top.
- Stir gently to combine and allow cheese to melt completely, coating the spaetzle.
- Serve hot, garnished with additional caramelized onions if desired.
Tips
- Dough Consistency is Key: Your spaetzle dough should be slightly sticky but not runny. If it's too thick, add a little more milk; if too thin, sprinkle in some extra flour.
- No Spaetzle Maker? No Problem! Use a colander, large-holed slotted spoon, or even a cutting board with a bench scraper to create those signature irregular dumplings.
- Don't Overcrowd the Pot: When boiling spaetzle, work in batches to ensure each dumpling has enough space to cook properly and float to the surface.
- Cheese Selection Matters: While Emmental or Swiss cheese are traditional, feel free to experiment with Gruyère or a sharp cheddar for different flavor profiles.
- Caramelization is Crucial: Take your time when sautéing onions. Low and slow is the secret to achieving those golden, sweet caramelized edges.
- Serve Immediately: Kasespatzle is best enjoyed hot, right out of the skillet when the cheese is at its melty, gooey best.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 160mg
