🇩🇪 Germany · Food
Käsespätzle (German Cheese Noodles)
By eatmundo · July 2, 2026
Indulge in the ultimate comfort food with Käsespätzle, a glorious celebration of rustic German cuisine. Tender, house-made egg noodles (Spätzle) are lovingly tossed with layers of richly melted, nutty alpine cheeses like Emmentaler and Gruyère, creating an irresistibly gooey texture. Crowned with crispy, golden-brown caramelized onions and a sprinkling of fresh chives, this hearty dish is a symphony of flavors and textures that promises warmth and pure satisfaction with every forkful.
Ingredients
check them off as you prepareHow to Make It
- 1
To make the Spätzle dough, combine 300g (2.5 cups) all-purpose flour, 4 large eggs, 100ml (scant 1/2 cup) water (or milk for a richer dough), 1 teaspoon salt, and a pinch of freshly grated nutmeg in a large bowl. Mix vigorously with a wooden spoon or a stand mixer with a paddle attachment for 5-7 minutes until the dough is smooth, bubbly, and forms thick, stretchy strands when lifted. Let the dough rest for 15 minutes.
- 2
Bring a large pot of heavily salted water to a rolling boil. While the water heats, prepare your Spätzle-making tool: either a Spätzle press, a Spätzle board with a scraper, or a colander with large holes. If using a press or board, work in batches.
- 3
Press or scrape the Spätzle dough directly into the boiling water. The Spätzle are cooked when they float to the surface (usually 30-60 seconds). Using a slotted spoon or spider, transfer the cooked Spätzle to a bowl of ice water to stop the cooking, then drain thoroughly. (Alternatively, you can skip the ice water bath and transfer directly to a serving dish if serving immediately).
- 4
Prepare the caramelized onions: Thinly slice 2 large onions. In a large skillet, melt 50g (3.5 tablespoons) butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until they are deeply golden brown and caramelized. Season with a pinch of salt.
- 5
Assemble the Käsespätzle: In a large oven-safe dish or skillet, layer a third of the cooked Spätzle, followed by a generous layer of 200g (7 oz) grated cheese (a mix of Emmentaler and Gruyère is ideal). Repeat this layering process until all Spätzle and cheese are used, finishing with a cheese layer. Optionally, you can mix the caramelized onions into the layers or reserve them for topping.
- 6
If serving immediately, cover the dish and let the cheese melt for 5-7 minutes over low heat or in a warm oven (100°C/200°F). If baking for a crispy top, bake uncovered at 180°C (350°F) for 15-20 minutes, or until the cheese is bubbly and lightly browned. Serve hot, topped with the crispy caramelized onions and freshly chopped chives.
Frequently Asked Questions
What type of cheese is best for Käsespätzle?+
A classic Käsespätzle uses a blend of strong, meltable cheeses like Emmentaler, Gruyère, or Bergkäse. The combination provides both depth of flavor and excellent melting consistency.
How do I know when the spätzle are cooked perfectly?+
Spätzle are done when they float to the surface of the boiling water, usually within 1-2 minutes. They should be tender but still have a slight chew (al dente).
What's the secret to making crispy fried onions for the topping?+
To achieve perfectly crispy fried onions, thinly slice them, toss lightly in flour, and fry in hot butter or oil until golden brown. Drain excess fat on paper towels immediately after frying.
My spätzle batter is too thick/thin. How do I fix it?+
If your batter is too thick, add a tablespoon of water at a time until it's a pourable but still slightly sticky consistency that can be scraped or pressed. If too thin, add a tablespoon of flour until desired consistency is reached.
Mundo Match
Dishes across the world that share Käsespätzle (German Cheese Noodles)'s core ingredients.
