Käsespätzle
Soft, chewy egg noodles meet bubbling melted cheese and sweet, golden-brown onions in this traditional German pasta dish. The noodles are made from a simple batter, briefly boiled, then layered with cheese until warm and creamy throughout.
Use Emmental, Gruyère, Bergkäse, or a combination for a balanced melt and nutty flavor. A spaetzle press makes shaping easy, but a colander or large-holed ricer works well too; keep the batter slightly sticky rather than adding excess flour.
Serve Käsespätzle as a satisfying main course with a crisp green salad, braised cabbage, or roasted vegetables. It is especially welcome on cool autumn and winter evenings, and leftovers reheat well in a covered skillet with a splash of water.
How to Make It
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1
Whisk the flour, salt, and nutmeg together in a large bowl.
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2
Beat the eggs with the water, then pour them into the flour mixture. Stir vigorously until a thick, sticky batter forms with no dry flour remaining. Let the batter rest for 10 minutes.
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3
Bring a large pot of salted water to a gentle boil. Working in batches, push the batter through a spaetzle press, large-holed colander, or coarse ricer directly into the water.
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4
Cook the noodles for 2 to 3 minutes, or until they float and feel tender. Lift them out with a slotted spoon, drain well, and transfer them to a bowl. Toss with a little of the butter to prevent sticking.
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5
Melt the remaining butter in a large skillet over medium-low heat. Add the onions and cook for 15 to 20 minutes, stirring often, until soft and deeply golden. Transfer the onions to a plate.
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6
Heat the oven to 400°F (200°C). Layer one-third of the noodles in a buttered baking dish, followed by one-third of the cheese. Repeat the layers, finishing with cheese.
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7
Bake for 10 to 15 minutes, until the cheese is melted and bubbling. Top with the golden onions and chives, if using, then serve hot.
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