Cheese Spaetzle Recipe (Käsespätzle) | Masala Herb (2024)

FAQs

What does Käsespätzle contain? ›

This käsespätzle, also spelled kaese spaetzle, is a tasty homemade pasta tossed with onion and Emmentaler cheese. It's a German version of macaroni and cheese.

The word Spätzle literally means “little sparrows” in English but they are also called Knöpfle in Germany because they look like little buttons. You can get them in many different sizes and shapes in Germany.

The dish is a German version of mac 'n cheese. The noodles, however are a little more dense and the dish also has fried onions. Spätzle has a long history and it is not completely clear who the originators where. I believe Spätzle has been around for longer but evidence dates it back to at least 1725.

It is pretty much the epitome of comfort food. Warm, creamy, cheesy, savory… absolutely delicious! If you aren't already familiar with Käsespätzle, it is a German and Austrian dish that falls somewhere in between mac and cheese and gnocchi.

The best side dishes to serve with spaetzle are red cabbage, pork schnitzel, bratwurst, or borscht if you are looking for a classic pairing. For some less traditional options, you can eat spaetzle with sauteed zucchini and summer squash, chicken and mushrooms, or carrot fries.

Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzln in Tyrol) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.

The flour traditionally used for spätzle is bread wheat (not the durum wheat used for Italian pasta); however, a more coarsely milled type is used for spätzle making than for baking. This flour type is known as Dunst, similar to US "first clear" or Czech hrubá type.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

While the word might look odd, German käsespätzle is really just their version of mac and cheese, using spätzle, little pasta dumplings. It's easy to make, versatile and kid friendly.

Spaghetti ice cream was invented in 1969 by Dario Fontanella, son of an ice cream-making Italian immigrant in Mannheim, Germany.

Is spaetzle Swiss or German? ›

Spaetzle is a kind of an egg noodle pasta dish that is popular in Germany, Switzerland, Austria, and Hungary. It means “l*ttle Sparrows” in old German.

You often see it with veal or pork, but chicken is also popular and it's my preference for summer. The meat is pounded thin and breaded in a mix of breadcrumbs or panko and quickly fried.

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months.

They're fun for kids to help make, in a play-doughy kind of way, and all you need is flour, salt, nutmeg, eggs, and milk. Taste: Spatzle taste similar to my beloved egg noodles, with the chewiness of a dumpling.

While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.

Spätzle are German homemade egg noodles made from eggs, flour, milk, and butter. Spätzle are prepared using a Spätzle press (what my family grew up using). My Swiss friend likes using a Spätzleschaber (Spätzle grater) like the one, making round little Spätzle called Knopfle.

Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzln in Tyrol) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.