Käsespätzle (German Cheese Noodles)

How 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.