It's like a German take on mac&cheese only BETTER. Spätzle literally translates to little sparrows. It is a traditional German dish, typical to the South and into Austria. Miller Family, you know Spätzle as dumplings.
In the StudentenStadt, Käsespätzle pretty much forms it's own food group. It's easy, cheap, fast and really filling. We have been on the quest for the very best Käsespätzle for quite sometime and I think we are just about there. It's very common to buy pre-made Spätzle in the grocery store but once you've made them homemade, there is really no turning back. It's so easy and so much better.
Two very important things to remember with Käsespätzle: yes, add ALL that cheese, don't skimp on the butter!
Käsespätzle
Ingredients
- 400 g all purpose flour (about 3 1/4 c)
- 1 tsp salt
- 4 eggs
- 50-75 ml water (1/4-1/3 c)
- butter to your taste ( I usually do about 2-3 T)
- 250 g (pretty much the whole bag) grated cheese, Emmenthaler/Swiss, Gruyère, Mountain Cheese...
- optional
- an onion cut into rings
- butter and evoo for the pan
- salt
Mix the flour and the salt in a large bowl and create a well in the middle of the bowl. Add the eggs to the well and beat them, gradually pulling in flour from the sides. Add enough water to make the dough workable but not too runny.
The dough should rest for at least 20 minutes. I usually turn the pot of water on once I have finished preparing the dough and it is boiling at just the right time.
If you are making the onions, go ahead and start them. Melt the butter and evoo in a frying pans and cook the onions over a low heat until they turn golden brown. Set aside.
You will need a Spätzlepresse to make the Spätzle, a colindar might work too. Add a good pinch of salt to the water and turn the heat down to allow it to simmer but not boil too heavily. Now comes the messy part. It's a good idea to plan for at least two runs to avoid a Spätzle-disaster. Allow the Spätzle to cook for about 2-3 minutes, until they float to the top.
You can either prepare the Spätzle to the end in the same pot or, if you'd like, you can cook them further in a baking dish in the oven. (I normally just cook them in the pot)
Use a slotted spoon to remove the cooked Spätzle from the pot into another dish. Once all the Spätzle have been cooked, empty the leftover water and return the Spätzle to the pot with the butter and cheese. Mix until melted. Add a good amount of salt. It is really good with a small pinch of nutmeg and topped with a few leaves of fresh basil and the caramelized onions if you are using them.
Guten Appetit!
