German Kässpätzle- Swabian comfort food at its best
A classic Swabian dish, loved by the whole family. Best to make it with a mixture of mountain cheese and swiss emmentaler.
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 400 g flour
- 4 eggs ( size large)
- 2 Tbsp Semolina
- 1 tsp salt and some extra
- fresh ground pepper
- 1/4 tsp ground nutmeg
- 1 splash sparkling water
- 300 g grated cheese—I prefer Emmentaler and Bergkäse or a Gruyère
- 4 onions — medium sice
- 3 Tbsp sunflower oil
Instructions
- Add the eggs to the bowl of a stand mixer. Add the salt and stir to combine.
- Let it rest for 15 minutes-your Spätzle will be brighter in yellow later
- Add the flour, semolina, and ground nutmeg, attach a dough hook to the stand mixer and "knead" the dough for 5 minutes until the flour is “worked in the dough”
- Add a dash of sparkling water and beat for a little longer
- Use a wooden spoon to scoop and pull the dough. If bubbles appear, the dough is ready
- The dough needs to be quite thick and traditionally, it was cut in the water via a wooden cutting bard and a knife.
- Let the dough rest, and in the meantime continue with your recipe.
- Bring a big pot with salted water to a boil, then reduce to a simmer.
- Preheat the oven to 180 °C.
- Peel your onions and slice them in thin slices.
- Using a Spätzle maker – I use a “Spätzle Schwob”- press the noodles into the simmering water and cook for about 2–3 minutes, or until the noodles float to the top.
- Use a slotted spoon to transfer the noodles to a sieve. Repeat the process until all the dough is used.
- Transfer the Spätzle after every round of cooking with a good splash of the cooked water in an ovenproof ceramic dish and add the grated cheese to it. Mix everything and repeat this process until your ovenproof dish is full.
- Place the Spätzle in the oven and bake until the cheese is melted, which should take roughly 15-20 minutes.
- Bring a pan to high heat and add the oil while the Spätzle are in the oven.
- Brown the onions in the oil, stirring them occasionally. They need to be cooked soft and have a bit of colour.
- When the Kässpätzle are done, take them out of the oven—careful hot-add a pinch of salt & some cracked pepper and add the browned onions on top.
- Serve immediately with a side salad.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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