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Germany: Kaese Spätzle

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Adjust Servings:
1 1/2 cup all purpose flour + more if needed
3/4 tsp nutmeg
2/4 tsp fine sea salt
1/8 tsp black pepper
3 eggs
1/3 cup milk 2%
3 Tbsps butter
1 1/2 cup Emmentaler cheese shredded
1 large yellow onion thinly sliced

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Germany: Kaese Spätzle





I have somewhat predictably been saving my German recipe for Oktoberfest, which has long since come and gone. In fact, most of the festival – which is definitely on my bucket list – actually takes place in September. While I wasn’t able to make it to Munich this year, the day before we left for New Orleans my team had our own Commstober Fest, with each “pod” making a spread of Germany food to share. As per usual, everyone came with their “A” game: sausage and kraut, soft pretzels with mustard, dips and spreads, beer i

I decided to make spätzle, a soft egg noodle popular in southern Germany. It’s considered a considered a Swabian specialty, although variations are also found in neighboring countries. The ingredients are fairly simple, but the process can be fairly cumbersome – and incredibly messy! A spätzle press will help, but unfortunately Amazon Prime has been failing to deliver on time as of late so I found myself without one. Luckily, you can make due with a coarse cheese grater or large-holed colander, just so long as you’re working with a flat surface so the batter can fall directly into the boiling water.

What NOT to do: a box grater will NOT work because the dough can not fall directly into the boiling water.
A colander will work, but you will need to use the larger holes on the side. Expect a mess.

Kaese spätzle is a common variety, and is similar to macaroni and cheese but with a doughy egg noodle. Emmentaler cheese, similar to Swiss, is traditionally used. Cooked onions are a common addition, but you may also find it with bacon or other mix-ins. This is traditionally a side served alongside a German meat dish with a heavy gravy or sauce.  It’s rich and delicious on its own, and I was pleased that this got high marks from colleagues with Germany ancestry.

Recipe Source: All Recipes



Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. If your dough is really runny, add a bit more flour. Let stand for 30 minutes.


Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a colander or a cheese grater, although you will want one with larger holes and the cheese grater cannot be the enclosed kind with four walls. When the spaetzle floats to the top of the water, it's done! Remove with a slotted spoon and place in a bowl. You may need to do this in batches. Once all the batter is cooked, mix in 1 cup cheese.


Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.


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