Käsespätzle Recipe (Cheese Spaetzle)
In this satisfying German pasta dish from a Munich beer hall, eggy little dumplings are tossed with butter, fried onions, and melted cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Spatzle maker
- Potato ricer
- Colander
- Bowl scraper
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Mixing bowl
- Whisk
- Spatula
- Tongs
- Paper towel
- Plate
- Measuring cup
- Measuring spoon
- Slotted spoon
- Serving platter
- Serving bowl
- Kitchen towel
Ingredients
- 1¾ cups plus 2 Tbsp. (9 oz.) all-purpose flour, divided
- 1½ tsp. kosher salt, divided, plus more
- 1 large yellow onion (7 oz.), half thinly sliced, half finely chopped
- 1 cup vegetable oil
- 3 Tbsp. unsalted butter
- 5 large eggs
- Pinch freshly grated nutmeg
- 1 cup (4 oz.) grated Bavarian bergkäse cheese or Gruyère
- 2 Tbsp. finely chopped chives
- Freshly ground black pepper
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