Cheese Spaetzle Recipe (Käsespätzle) | Masala Herb (2024)

FAQs

What is käsespätzle made from? ›

This käsespätzle, also spelled kaese spaetzle, is a tasty homemade pasta tossed with onion and Emmentaler cheese. It's a German version of macaroni and cheese. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

Spätzle is the Swabian and Alsacian diminutive of Spatz, thus literally 'little sparrow'. They are also known as Knöpfle (diminutive of button).

It may not take much to make käsespätzle, but one bite full of cheesy dumplings and you will be convinced of the good that can come from simple peasant-style cooking. Rich, filling, and worth every calorie, it's no wonder that käsespätzle has become a popular dish throughout and beyond the borders of Germany.

Käsespätzle: Macaroni & Cheese - Austrian Style. This hearty dish is served in Austria's alpine huts and tastes especially good after a walk in crisp mountain air.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

The best side dishes to serve with spaetzle are red cabbage, pork schnitzel, bratwurst, or borscht if you are looking for a classic pairing. For some less traditional options, you can eat spaetzle with sauteed zucchini and summer squash, chicken and mushrooms, or carrot fries.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

How long does spaetzle keep in the fridge? ›

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

The difference lies in their shape. Whereas spaetzle noodles are usually longer and thinner, knoepfle means 'little knot/ button. ' It refers to a shorter, rounder variety of the noodle, often made using a sliding spaetzle maker, which transfers 'droplets' of dough rather than long noodles into the boiling water.

While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.

Taste: Spatzle taste similar to my beloved egg noodles, with the chewiness of a dumpling.

Emmental – the classic with “holes in the cheese”