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Cheese Spaetzle
Chef Kahlert

This hearty German dish is a delicious alternative to your usual pasta.

2 cups of flour
2 whole eggs
½ cup water
8 oz. Grated Swiss cheese
8 oz. Sliced onions
4 oz. Butter
1 pinch freshly grated nutmeg
1 pinch freshly ground black pepper
1 teaspoon salt

Put flour, eggs, water, nutmeg, salt, and pepper in bowl and mix as demonstrated (or with a wooden spoon) to obtain a loose sticky batter. It should have the consistency of a thick applesauce. If too loose add flour.

Bring at least 2 quarts of water to a rolling boil in a large deep saucepan. Place a Spaetzle maker or colander over the boiling water and force the batter through the holes using a rubber spatula.

Cook Spaetzle for about two minutes. Remove Spaetzle with skimmer and place in cold water.

When all Spaetzle are cooked drain Spaetzle, than assemble in fireproof dish alternate a layer of Spaetzle and a layer of grated cheese. The last layer should consist of Spaetzle.

Now place dish in 350-degree oven for about 15 minutes or until Spaetzle are hot and the cheese has melted.

Meanwhile, fry onions in butter until golden brown and place on top of Spaetzle as soon as they come out of the oven.

2 to 4 Portions

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