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Käsespätzle

Käsespätzle is the Austrian egg noodle dish of fresh spätzle tossed with melted Emmental and butter and topped with crisp fried onions. It is a mountain and tavern classic usually served as a main course.

55 minMediumServes 4560 cal/serving

AustrianDinnerStovetopStandard

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp kosher salt
  • 1/8 tsp ground nutmeg
  • 8 oz Emmental cheese, finely grated
  • 1 medium yellow onion, thinly sliced
  • 1/4 cup unsalted butter

Instructions

  1. 1

    Whisk 1 1/2 cups all-purpose flour, 1 tsp kosher salt, and 1/8 tsp ground nutmeg in a large bowl. In another bowl, whisk 2 large eggs with 1/2 cup whole milk.

  2. 2

    Pour the wet mixture into the flour. Beat with a wooden spoon for 2 minutes until smooth, thick, and bubbly. The batter should be sticky and fall slowly from the spoon.

  3. 3

    Bring a large pot of salted water to a boil. Press the batter through a spaetzle press or a colander with large holes into the boiling water, working in batches.

  4. 4

    Cook the spaetzle until they float, about 2 to 3 minutes. Lift them out with a slotted spoon and drain well.

  5. 5

    Melt half of 1/4 cup unsalted butter in a skillet over medium heat. Cook 1 medium thinly sliced yellow onion until deep golden and crisp, about 12 minutes. Set aside.

  6. 6

    Return the drained spaetzle to the pot with the remaining unsalted butter. Add 8 oz finely grated Emmental cheese and toss over low heat until the cheese melts and strings.

  7. 7

    Taste for salt, then top with the crispy onions and serve at once.

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Questions

What is Käsespätzle?

Käsespätzle is the Austrian egg noodle dish of fresh spätzle tossed with melted Emmental and butter and topped with crisp fried onions. It is a mountain and tavern classic usually served as a main course. This reference files it under Austrian dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

How long does Käsespätzle take?

As written, 55 minutes: 30 of prep and 25 of cooking. The longest single stretch is step 5 (12 minutes): "Cook 1 medium thinly sliced yellow onion until deep golden and crisp, about 12 minutes."

What should Käsespätzle look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until deep golden and crisp. Step 6: cook until the cheese melts and strings.

What can I use instead of Gruyere in Käsespätzle?

The entry for Käsespätzle calls for 8 oz Emmental cheese, finely grated. In its place: Emmental, Jarlsberg or a good Swiss cheese melts the same way. Comte is the closest in flavor.

Can I make Käsespätzle dairy-free?

Yes. The dairy in Käsespätzle is 1/2 cup whole milk, 8 oz Emmental cheese, finely grated, 1/4 cup unsalted butter. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Käsespätzle gluten-free?

Yes. The gluten in Käsespätzle is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Käsespätzle contain eggs?

Yes: 2 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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