Käsespätzle
Käsespätzle combines soft egg noodles with melted cheese and crispy fried onions, finished with nutmeg and chives for four servings.
TOTAL TIME
1 hr 21 min
ACTIVE TIME
1 hr 2 min
QUANTITY
~4.75 l
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/13
Tools0/21
Ingredients0/13 gathered · 4 servings
400g
2tsp
1pinch
6piece
120ml
as needed300g
100g
20g
3piece
2tbsp
60g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 1pinch | — | — | |
| 4 | | 6piece | — | — | |
| 5 | | 120ml | — | — | |
| 6 | | as needed | — | — | |
| 7 | 300g | — | — | ||
| 8 | 100g | — | — | ||
| 9 | | 20g | — | — | |
| 10 | | 3piece | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 60g | — | — | |
| 13 | | 1pinch | — | — |
Tools22 items
Serveware1 item
Procedure45 steps
1 of 45
Turn the oven to 200 °C and let it heat fully.
⏱ 10 min
2 of 45
Tip the flour into the large mixing bowl.
Plain flour · 400 g
⏱ 10s
ResultPlain flour3 of 45
Add a teaspoon of salt.
Salt · 1 tsp⏱ 5s
ResultPlain flour and salt4 of 45
Add the nutmeg.
Ground nutmeg · 1 pinch⏱ 5s
ResultPlain flour and salt and ground nutmeg5 of 45
Crack in the eggs, discarding the shells.
Egg · 6 piece⏱ 40s
ResultPlain flour and egg mixture6 of 45
Pour in the milk.
Whole milk · 120 ml⏱ 5s
ResultPlain flour and egg mixture7 of 45
Add 60 ml of water.
Water · 60 ml⏱ 5s
ResultPlain flour and egg mixture8 of 45
Beat hard with the wooden spoon for about 3 minutes, until the batter is smooth, thick and elastic and starts to bubble.
⏱ 3 min
ResultSpätzle batter9 of 45
Leave the batter to rest for at least 45 minutes while you cook the onions and bring the water to the boil.
⏱ 48 min
ResultRested spätzle batterused in step 2610 of 45
Lay the Emmental on the chopping board.
Emmental cheese · 300 g
⏱ 5s
ResultEmmental cheese11 of 45
Grate the Emmental coarsely into the medium bowl.
⏱ 2 min
ResultGrated Emmental12 of 45
Lay the Gruyère on the chopping board.
Gruyère cheese · 100 g
⏱ 5s
ResultGruyère cheese13 of 45
Grate the Gruyère coarsely into the bowl and toss the two cheeses together.
⏱ 45s
ResultMixed grated cheeseused in step 3714 of 45
Put the chives in the small bowl.
Chives · 20 g
⏱ 5s
ResultChives15 of 45
Snip the chives into short lengths with the scissors.
⏱ 40s
ResultSnipped chivesused in step 4516 of 45
Lay the onions on the chopping board.
Yellow onion · 3 piece⏱ 5s
ResultYellow onion17 of 45
Cut the onions in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion19 of 45
Pour the oil into the large frying pan.
Sunflower oil · 2 tbsp
⏱ 5s
ResultSunflower oil20 of 45
Heat over a medium heat until the oil shimmers.
⏱ 1 min
ResultHot oil21 of 45
Add the onions and spread them out.
⏱ 10s
ResultOnions in hot oil22 of 45
Fry over a medium-low heat for 25 to 30 minutes, turning them often with tongs, until deep golden and soft.
⏱ 30 min
ResultCaramelised onionsused in step 4423 of 45
Pour 3 litres of water into the large stockpot.
Water · 3 l
⏱ 20s
ResultWater24 of 45
Add a teaspoon of salt.
Salt · 1 tsp⏱ 5s
ResultSalted water25 of 45
Bring to a rolling boil over a high heat.
⏱ 10 min
ResultBoiling salted water26 of 45
Set the spätzle maker over the pot, fill it with half the batter and slide the hopper back and forth so short noodles drop into the water.
⏱ 2 min
ResultFirst spätzle cooking27 of 45
Cook for about 2 minutes, until the spätzle float.
⏱ 2 min
ResultFirst cooked spätzle28 of 45
Lift them out with the slotted spoon into the colander.
⏱ 30s
ResultFirst drained spätzle29 of 45
Press the rest of the batter into the pot the same way.
⏱ 2 min
ResultSecond spätzle cooking30 of 45
Cook for about 2 minutes, until they float.
⏱ 2 min
ResultSecond cooked spätzle31 of 45
Lift them into the colander with the first batch and shake off the water.
⏱ 30s
ResultDrained spätzleused in step 3533 of 45
Put 30 g of the butter in the large ovenproof frying pan.
Unsalted butter · 30 g
⏱ 5s
ResultUnsalted butter34 of 45
Melt over a medium heat until it foams.
⏱ 1 min
ResultFoaming butter36 of 45
Toss with the spatula until coated.
⏱ 30s
ResultButtered spätzle37 of 45
Scatter half the cheese over the spätzle and stir it through.
⏱ 30s
ResultCheese for the top38 of 45
Scatter the rest of the cheese over the top.
⏱ 15s
ResultSpätzle under cheese39 of 45
Dot the remaining 30 g of butter over the cheese in small pieces.
Unsalted butter · 30 g⏱ 20s
ResultUnbaked käsespätzle40 of 45
Using oven gloves, put the pan in the oven.
⏱ 10s
ResultUnbaked käsespätzle41 of 45
Bake for about 10 minutes, until the cheese is melted, bubbling and golden at the edges.
⏱ 10 min
ResultBaked käsespätzle42 of 45
Using oven gloves, take the pan out of the oven and set it on the hob.
⏱ 10s
ResultBaked käsespätzle43 of 45
Sprinkle over a pinch of black pepper.
Ground black pepper · 1 pinch⏱ 5s
ResultPeppered käsespätzle44 of 45
Spoon the caramelised onions over the top.
⏱ 20s
ResultKäsespätzle with onionsTotal Time1 hr 21 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C and let it heat fully.⏱ 10 min |
| 2 | 400 g | | Tip the flour into the large mixing bowl.⏱ 10sResultPlain flour |
| 3 | 1 tsp | | Add a teaspoon of salt.⏱ 5sResultPlain flour and salt |
| 4 | 1 pinch | | Add the nutmeg.⏱ 5sResultPlain flour and salt and ground nutmeg |
| 5 | 6 piece | | Crack in the eggs, discarding the shells.⏱ 40sResultPlain flour and egg mixture |
| 6 | 120 ml | | Pour in the milk.⏱ 5sResultPlain flour and egg mixture |
| 7 | 60 ml | | Add 60 ml of water.⏱ 5sResultPlain flour and egg mixture |
| 8 | — | | Beat hard with the wooden spoon for about 3 minutes, until the batter is smooth, thick and elastic and starts to bubble.⏱ 3 minResultSpätzle batter |
| 9 | — | | Leave the batter to rest for at least 45 minutes while you cook the onions and bring the water to the boil.⏱ 48 minResultRested spätzle batterused in step 26 |
| 10 | 300 g | | Lay the Emmental on the chopping board.⏱ 5sResultEmmental cheese |
| 11 | Emmental cheesestep 10 | | Grate the Emmental coarsely into the medium bowl.⏱ 2 minResultGrated Emmental |
| 12 | 100 g | | Lay the Gruyère on the chopping board.⏱ 5sResultGruyère cheese |
| 13 | Gruyère cheesestep 12 | | Grate the Gruyère coarsely into the bowl and toss the two cheeses together.⏱ 45sResultMixed grated cheeseused in step 37 |
| 14 | 20 g | | Put the chives in the small bowl.⏱ 5sResultChives |
| 15 | — | | Snip the chives into short lengths with the scissors.⏱ 40sResultSnipped chivesused in step 45 |
| 16 | 3 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 17 | Yellow onionstep 16 | | Cut the onions in half through the root and peel off the skins.⏱ 1 minResultPeeled onion |
| 18 | Peeled onionstep 17 | | Slice the halves thinly into half-rings.⏱ 2 minResultThinly sliced onionused in step 21 |
| 19 | 2 tbsp | | Pour the oil into the large frying pan.⏱ 5sResultSunflower oil |
| 20 | — | | Heat over a medium heat until the oil shimmers.⏱ 1 minResultHot oil |
| 21 | Thinly sliced onionstep 18 | | Add the onions and spread them out.⏱ 10sResultOnions in hot oil |
| 22 | — | | Fry over a medium-low heat for 25 to 30 minutes, turning them often with tongs, until deep golden and soft.⏱ 30 minResultCaramelised onionsused in step 44 |
| 23 | 3 l | | Pour 3 litres of water into the large stockpot.⏱ 20sResultWater |
| 24 | 1 tsp | | Add a teaspoon of salt.⏱ 5sResultSalted water |
| 25 | — | | Bring to a rolling boil over a high heat.⏱ 10 minResultBoiling salted water |
| 26 | Rested spätzle batterstep 9 | | Set the spätzle maker over the pot, fill it with half the batter and slide the hopper back and forth so short noodles drop into the water.⏱ 2 minResultFirst spätzle cooking |
| 27 | — | | Cook for about 2 minutes, until the spätzle float.⏱ 2 minResultFirst cooked spätzle |
| 28 | First cooked spätzlestep 27 | | Lift them out with the slotted spoon into the colander.⏱ 30sResultFirst drained spätzle |
| 29 | Spätzle cooking waterstep 28 | | Press the rest of the batter into the pot the same way.⏱ 2 minResultSecond spätzle cooking |
| 30 | — | | Cook for about 2 minutes, until they float.⏱ 2 minResultSecond cooked spätzle |
| 31 | Second cooked spätzlestep 30 | | Lift them into the colander with the first batch and shake off the water.⏱ 30sResultDrained spätzleused in step 35 |
| 32 | Used spätzle waterstep 31 | | Pour away the cooking water.⏱ 10s |
| 33 | 30 g | | Put 30 g of the butter in the large ovenproof frying pan.⏱ 5sResultUnsalted butter |
| 34 | — | | Melt over a medium heat until it foams.⏱ 1 minResultFoaming butter |
| 35 | Drained spätzlestep 31 | | Tip in the spätzle.⏱ 10sResultSpätzle in butter |
| 36 | — | | Toss with the spatula until coated.⏱ 30sResultButtered spätzle |
| 37 | Mixed grated cheesestep 13 | | Scatter half the cheese over the spätzle and stir it through.⏱ 30sResultCheese for the top |
| 38 | — | | Scatter the rest of the cheese over the top.⏱ 15sResultSpätzle under cheese |
| 39 | 30 g | | Dot the remaining 30 g of butter over the cheese in small pieces.⏱ 20sResultUnbaked käsespätzle |
| 40 | — | | Using oven gloves, put the pan in the oven.⏱ 10sResultUnbaked käsespätzle |
| 41 | — | | Bake for about 10 minutes, until the cheese is melted, bubbling and golden at the edges.⏱ 10 minResultBaked käsespätzle |
| 42 | — | | Using oven gloves, take the pan out of the oven and set it on the hob.⏱ 10sResultBaked käsespätzle |
| 43 | 1 pinch | | Sprinkle over a pinch of black pepper.⏱ 5sResultPeppered käsespätzle |
| 44 | Caramelised onionsstep 22 | | Spoon the caramelised onions over the top.⏱ 20sResultKäsespätzle with onions |
| 45 | Snipped chivesstep 15 | | Scatter over the chives.⏱ 10sResultFinished käsespätzle |
| Total Time | 1 hr 21 min | ||
Serving
- Holding the hot handle with an oven glove, spoon the Käsespätzle into the wide serving bowl and serve while the cheese is molten.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,082kcal | |
| 51g | |
| 58g | |
| 31g | |
| 88g | |
| 6g | |
| 5g | |
| 1,538mg |
Ingredients0/13
Tools0/21
Recipe
Käsespätzle
Käsespätzle combines soft egg noodles with melted cheese and crispy fried onions, finished with nutmeg and chives for four servings.
What you’ll doYou will mix a batter of flour, eggs, milk and water, then let it rest. While it hydrates, caramelise sliced onions slowly in oil for 25–30 minutes. Cook the batter through a spätzle maker into boiling salted water in batches, drain each batch, then toss the cooked noodles in a buttered ovenproof pan with grated Emmental and Gruyère. Bake until the cheese bubbles and begins to brown at the edges, then top with black pepper, chives and the caramelised onions before serving.
Serves4
Total1 hr 21 min
LevelMedium
Ingredients
- Plain flour400 g
- Salt2 tsp
- Ground nutmeg1 pinch
- Egg6 piece
- Whole milk120 ml
- Wateras needed
- Emmental cheese300 g
- Gruyère cheese100 g
- Chives20 g
- Yellow onion3 piece
- Sunflower oil2 tbsp
- Unsalted butter60 g
- Ground black pepper1 pinch
Tools
SpoonTongsLarge stockpotSmall bowlLarge mixing bowlOvenLarge frying panChef's knifeMedium bowlSlotted spoonSpatulaLarge ovenproof frying panWhiskWooden spoonColanderKitchen scissorsSpätzle makerBox graterOven gloveWide serving bowlChopping boardSpatzle maker
Method
1
Turn the oven to 200 °C and let it heat fully.
200°C10 minOven
2
Tip the flour into the large mixing bowl.
10sLarge mixing bowlPlain flour · 400 g
3
Add a teaspoon of salt.
5sLarge mixing bowlSalt · 1 tsp
4
Add the nutmeg.
5sLarge mixing bowlGround nutmeg · 1 pinch
5
Crack in the eggs, discarding the shells.
40sLarge mixing bowlEgg · 6 piece
6
Pour in the milk.
5sLarge mixing bowlWhole milk · 120 ml
7
Add 60 ml of water.
5sLarge mixing bowlWater · 60 ml
8
Beat hard with the wooden spoon for about 3 minutes, until the batter is smooth, thick and elastic and starts to bubble.
3 minLarge mixing bowl, Wooden spoon
9
Leave the batter to rest for at least 45 minutes while you cook the onions and bring the water to the boil.
Result · Rested spätzle batter · used in step 26
48 minLarge mixing bowl
10
Lay the Emmental on the chopping board.
5sChopping boardEmmental cheese · 300 g
11
Grate the Emmental coarsely into the medium bowl.
2 minMedium bowl, Box graterEmmental cheese · step 10
12
Lay the Gruyère on the chopping board.
5sChopping boardGruyère cheese · 100 g
13
Grate the Gruyère coarsely into the bowl and toss the two cheeses together.
Result · Mixed grated cheese · used in step 37
45sMedium bowl, Box graterGruyère cheese · step 12
14
Put the chives in the small bowl.
5sSmall bowlChives · 20 g
15
Snip the chives into short lengths with the scissors.
Result · Snipped chives · used in step 45
40sSmall bowl, Kitchen scissors
16
Lay the onions on the chopping board.
5sChopping boardYellow onion · 3 piece
17
Cut the onions in half through the root and peel off the skins.
1 minChopping board, Chefs knifeYellow onion · step 16
18
Slice the halves thinly into half-rings.
Result · Thinly sliced onion · used in step 21
2 minChopping board, Chefs knifePeeled onion · step 17
19
Pour the oil into the large frying pan.
5sLarge frying panSunflower oil · 2 tbsp
20
Heat over a medium heat until the oil shimmers.
1 minLarge frying pan
21
Add the onions and spread them out.
10sLarge frying panThinly sliced onion · step 18
22
Fry over a medium-low heat for 25 to 30 minutes, turning them often with tongs, until deep golden and soft.
Result · Caramelised onions · used in step 44
30 minLarge frying pan, Tongs
23
Pour 3 litres of water into the large stockpot.
20sLarge stockpotWater · 3 l
24
Add a teaspoon of salt.
5sLarge stockpotSalt · 1 tsp
25
Bring to a rolling boil over a high heat.
10 minLarge stockpot
26
Set the spätzle maker over the pot, fill it with half the batter and slide the hopper back and forth so short noodles drop into the water.
2 minLarge stockpot, Spatzle makerRested spätzle batter · step 9
27
Cook for about 2 minutes, until the spätzle float.
2 minLarge stockpot
28
Lift them out with the slotted spoon into the colander.
30sColander, Slotted spoonFirst cooked spätzle · step 27
29
Press the rest of the batter into the pot the same way.
2 minLarge stockpot, Spatzle makerSpätzle cooking water · step 28
30
Cook for about 2 minutes, until they float.
2 minLarge stockpot
31
Lift them into the colander with the first batch and shake off the water.
Result · Drained spätzle · used in step 35
30sColander, Slotted spoonSecond cooked spätzle · step 30
32
Pour away the cooking water.
10sLarge stockpotUsed spätzle water · step 31
33
Put 30 g of the butter in the large ovenproof frying pan.
5sLarge ovenproof frying panUnsalted butter · 30 g
34
Melt over a medium heat until it foams.
1 minLarge ovenproof frying pan
35
Tip in the spätzle.
10sLarge ovenproof frying panDrained spätzle · step 31
36
Toss with the spatula until coated.
30sLarge ovenproof frying pan, Spatula
37
Scatter half the cheese over the spätzle and stir it through.
30sLarge ovenproof frying pan, SpatulaMixed grated cheese · step 13
38
Scatter the rest of the cheese over the top.
15sLarge ovenproof frying pan
39
Dot the remaining 30 g of butter over the cheese in small pieces.
20sLarge ovenproof frying panUnsalted butter · 30 g
40
Using oven gloves, put the pan in the oven.
10sLarge ovenproof frying pan, Oven, Oven glove
41
Bake for about 10 minutes, until the cheese is melted, bubbling and golden at the edges.
200°C10 minLarge ovenproof frying pan
42
Using oven gloves, take the pan out of the oven and set it on the hob.
10sLarge ovenproof frying pan, Oven, Oven glove
43
Sprinkle over a pinch of black pepper.
5sLarge ovenproof frying panGround black pepper · 1 pinch
44
Spoon the caramelised onions over the top.
20sLarge ovenproof frying pan, SpoonCaramelised onions · step 22
45
Scatter over the chives.
10sLarge ovenproof frying panSnipped chives · step 15
46
Holding the hot handle with an oven glove, spoon the Käsespätzle into the wide serving bowl and serve while the cheese is molten.
Result · Finished käsespätzle
30sWide serving bowl, Spoon, Oven gloveFinished käsespätzle · step 45
Printed 7 October 2026