Käsespätzle: A Guide to Making Perfect Cheesy German Noodles at Home

Käsespätzle, often hailed as the German equivalent of mac and cheese, is a hearty and comforting dish that’s surprisingly easy to make at home. This recipe will guide you through the process of creating authentic Käsespätzle, from the perfectly textured noodles to the rich and flavorful cheese sauce. Get ready to experience a taste of Southern Germany in your own kitchen!

What is Käsespätzle?

Käsespätzle (pronounced KAY-zuh-SHPET-sluh) translates to “cheese spätzle.” Spätzle are a type of soft egg noodle, and Käsespätzle simply means they’re served with a generous amount of cheese. Originating from the Swabia region of Germany (Baden-Württemberg and Bavaria), as well as Austria and Switzerland, it’s a staple dish, especially popular in alpine regions. It’s traditionally made with a simple dough of flour, eggs, and water or milk, which is then pushed or scraped through a special spätzle maker (Spätzlehobel) into boiling water. The cooked spätzle are then layered with cheese and often topped with crispy fried onions.

Why You’ll Love This Recipe

* **Comfort Food at its Finest:** Käsespätzle is the ultimate comfort food, perfect for a chilly evening or whenever you need a warm and satisfying meal.
* **Surprisingly Simple:** Despite its gourmet appeal, this dish is relatively easy to prepare with just a few basic ingredients.
* **Customizable:** You can easily adapt this recipe to your liking by using different types of cheese, adding vegetables, or incorporating herbs and spices.
* **Authentic Taste:** This recipe captures the authentic flavors of traditional Käsespätzle, bringing a taste of Germany to your table.

## Ingredients You’ll Need

### For the Spätzle:

* 400g (approximately 3 1/4 cups) all-purpose flour
* 4 large eggs
* 150-200ml (approximately 2/3 to 3/4 cup) lukewarm water (or a mix of water and milk)
* 1 teaspoon salt
* Pinch of nutmeg (optional)

### For the Cheese Sauce:

* 200g (approximately 2 cups) grated Emmental cheese (or a mix of Emmental and Gruyere)
* 200g (approximately 2 cups) grated Gruyere cheese
* 100g (approximately 1 cup) grated mountain cheese (Bergkäse) or Appenzeller (optional, for a stronger flavor)
* 1 tablespoon butter
* 1 large onion, thinly sliced
* Freshly ground black pepper, to taste
* Fresh parsley or chives, chopped (for garnish)

## Equipment You’ll Need

* Large pot
* Spätzle maker (Spätzlehobel, Spätzlepresse, or Spätzlebrett with a scraper) – Alternatively, see instructions for using a colander or cutting board.
* Large skillet or baking dish
* Mixing bowl
* Whisk or wooden spoon

## Step-by-Step Instructions

### Part 1: Making the Spätzle Dough

1. **Combine the Dry Ingredients:** In a large mixing bowl, whisk together the flour, salt, and nutmeg (if using). This ensures even distribution of the salt and nutmeg throughout the dough.
2. **Add the Eggs and Water:** Create a well in the center of the dry ingredients. Crack the eggs into the well and add about half of the lukewarm water. The water should be warm, not hot, to help the gluten develop properly.
3. **Mix the Dough:** Using a whisk or wooden spoon, gradually incorporate the flour into the egg mixture. Continue adding water, a little at a time, until you form a thick, sticky dough. The dough should be smooth and elastic, but not too runny. It should be thick enough to hold its shape when dropped from a spoon, but loose enough to be pushed through a spätzle maker. The consistency is crucial for good spätzle.
4. **Knead the Dough (Optional):** For a slightly chewier spätzle, knead the dough on a lightly floured surface for 2-3 minutes. This develops the gluten further, resulting in a more elastic texture. If you prefer a softer spätzle, skip this step.
5. **Rest the Dough:** Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for at least 30 minutes at room temperature. This allows the gluten to relax, making the spätzle easier to work with. Resting the dough is crucial for achieving the right texture.

### Part 2: Cooking the Spätzle

1. **Bring Water to a Boil:** Fill a large pot with salted water and bring it to a rolling boil. Use a generous amount of salt, as this will season the spätzle as they cook. The water should be at a vigorous boil to ensure the spätzle cook evenly and don’t stick together.
2. **Make the Spätzle:** There are several ways to make spätzle, depending on the equipment you have:
* **Using a Spätzle Maker (Spätzlehobel or Spätzlepresse):** Place the spätzle maker over the pot of boiling water. Fill the hopper with a portion of the dough. Move the hopper back and forth or press down (depending on the type of spätzle maker) to push the dough through the holes into the boiling water. This creates uniformly shaped spätzle quickly and efficiently.
* **Using a Spätzle Board and Scraper (Spätzlebrett):** Hold the spätzle board at an angle over the pot of boiling water. Place a portion of the dough on the board. Using a long, thin knife or scraper, quickly and evenly scrape thin strips of dough off the board and into the boiling water. This method requires a bit of practice, but it’s a traditional and satisfying way to make spätzle.
* **Using a Colander (Alternative Method):** If you don’t have a spätzle maker or board, you can use a colander with large holes. Press the dough through the holes into the boiling water. This will create slightly irregular spätzle, but it’s a good option if you’re in a pinch.
* **Using a Cutting Board and Knife (Alternative Method):** Spread a thin layer of dough onto a cutting board. Using a sharp knife, cut small, thin strips of dough and drop them into the boiling water. This method is the most time-consuming but works if you lack specialized equipment.
3. **Cook the Spätzle:** As the spätzle cook, they will rise to the surface of the water. Once they float, cook them for another 1-2 minutes, or until they are tender but still slightly firm to the bite (al dente). Overcooking will make them mushy.
4. **Remove and Drain:** Use a slotted spoon or skimmer to remove the cooked spätzle from the boiling water and transfer them to a colander to drain. Rinse them briefly with cold water to stop the cooking process and prevent them from sticking together. Rinsing also removes excess starch.
5. **Repeat:** Repeat steps 2-4 until all the spätzle dough has been used.

### Part 3: Making the Cheese Sauce and Assembling the Käsespätzle

1. **Caramelize the Onions:** In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes. Caramelizing the onions adds a depth of flavor to the dish.
2. **Layer the Spätzle and Cheese:** Preheat oven to 350°F (175°C). In the skillet with the caramelized onions (or in a greased baking dish if transferring), layer a portion of the cooked spätzle. Sprinkle generously with a mixture of the grated cheeses. Repeat the layers until all the spätzle and cheese have been used, ending with a layer of cheese. Make sure the cheese is evenly distributed between the layers.
3. **Bake (Optional):** For a more melty and gooey Käsespätzle, bake the skillet or baking dish in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. This step is optional, but it enhances the overall texture and flavor of the dish.
4. **Serve:** Remove the Käsespätzle from the oven (if baked) and season with freshly ground black pepper to taste. Garnish with chopped fresh parsley or chives. Serve immediately while hot and cheesy. Traditionally, Käsespätzle is served as a main course or a side dish.

## Tips for Perfect Käsespätzle

* **Dough Consistency is Key:** The consistency of the spätzle dough is crucial for achieving the right texture. It should be thick and sticky, but not too runny. Add water gradually until you reach the desired consistency.
* **Don’t Overcook the Spätzle:** Cook the spätzle until they are tender but still slightly firm to the bite. Overcooking will make them mushy.
* **Use a Variety of Cheeses:** Using a mix of different cheeses adds depth and complexity to the flavor of the cheese sauce. Emmental, Gruyere, and mountain cheese are all excellent choices.
* **Caramelize the Onions Properly:** Take your time to caramelize the onions properly. This will add a sweetness and depth of flavor to the dish.
* **Salt the Water Generously:** Salt the boiling water generously when cooking the spätzle. This will season the noodles from the inside out.
* **Keep Spätzle Warm:** If preparing the spätzle and cheese sauce separately, toss the cooked spätzle with a little butter to prevent them from sticking together and keep them warm until ready to assemble.
* **Experiment with Flavors:** Feel free to add other ingredients to your Käsespätzle. Crispy bacon, ham, or roasted vegetables are all delicious additions.
* **Vegetarian Option:** Käsespätzle is naturally vegetarian. Ensure that the cheese you use is made with vegetarian rennet if this is a concern.

## Variations and Add-ins

* **Speck Käsespätzle:** Add diced and fried speck (smoked bacon) to the cheese sauce for a smoky and savory flavor.
* **Mushroom Käsespätzle:** Sauté sliced mushrooms and add them to the cheese sauce for an earthy and flavorful variation.
* **Spinach Käsespätzle:** Add cooked spinach to the spätzle dough for a vibrant green color and added nutrients.
* **Jalapeño Käsespätzle:** Add finely chopped jalapeños to the cheese sauce for a spicy kick.
* **Herb Käsespätzle:** Add chopped fresh herbs, such as thyme or rosemary, to the spätzle dough for an aromatic flavor.
* **Roasted Vegetable Käsespätzle:** Roast your favorite vegetables (such as bell peppers, zucchini, or eggplant) and add them to the cheese sauce for a healthy and flavorful meal.

## Serving Suggestions

Käsespätzle is a hearty and satisfying dish that can be served as a main course or a side dish. Here are a few serving suggestions:

* **As a Main Course:** Serve Käsespätzle with a side salad and a crusty bread for a complete meal.
* **As a Side Dish:** Serve Käsespätzle alongside grilled sausages, roasted chicken, or pork chops.
* **With a Green Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the Käsespätzle.
* **With Apple Sauce:** In some regions, Käsespätzle is traditionally served with apple sauce, which adds a sweet and tangy element to the dish.

## Storage and Reheating

* **Storage:** Leftover Käsespätzle can be stored in an airtight container in the refrigerator for up to 3 days. Cooked spätzle (without the cheese sauce) can be stored separately for up to 4 days.
* **Reheating:** To reheat Käsespätzle, bake in a preheated oven at 350°F (175°C) until heated through and the cheese is melted and bubbly. You can also reheat it in a skillet over medium heat, stirring occasionally, or microwave individual portions.

## Nutritional Information (Approximate)

(Note: Nutritional information may vary depending on the specific ingredients and quantities used.)

* Calories: 600-800 per serving
* Protein: 25-35g per serving
* Fat: 40-50g per serving
* Carbohydrates: 40-50g per serving

## Conclusion

Käsespätzle is a delicious and comforting dish that’s perfect for any occasion. With this recipe, you can easily recreate the authentic flavors of this German classic in your own kitchen. So, gather your ingredients, follow the steps, and get ready to enjoy a taste of Southern Germany! Guten Appetit!