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.

In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between how the two names are used, and usage varies from region to region (for example, in Alsace, knöple are typically larger than spätzle).

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 difference between pasta, noodles, and Spätzle is that Spaetzle is made from a runny dough that is added to water whereas pasta is made from harder dough that can be cut and formed. Spaetzle are cut fresh and are cooked straight away in simmering water, whereas pasta dough needs to rest.

Spätzle (or Knöpfle) are a type of egg noodle that is popular in Germany and Austria. They taste similar to egg noodles, with the chewiness of a dumpling, and are usually served as a side for meat dishes with gravy. The main ingredients are flour, eggs, salt, and water or milk.

You can make spätzle with only rye flour, but they will look better if you add some wheat or spelled flour. Rye flour should be very health-promoting. Whole-wheat flour does not have a type designation, because this is where the whole grain is ground.

Spaetzle Ingredients

Flour – All-purpose flour will work. If you only have bread flour, you will need to add 5% more water. Water – Tap water works fine with this. Salt – I like to use sea salt, but any salt will do.

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.

That's a lot of spätzle! Some say the name comes from the word Spatzen, which means “l*ttle sparrows.” Why?

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.

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.

Kluski — The name kluski, which we use for straight, thick egg noodles, is simply the Polish word for "noodle." These are especially good in soup or served as a side dish simply dressed with butter and parsley. Spaetzle — This homemade German noodle can be found in dry form, but it's easy to cook fresh with your meal.

Gnocchi are dumplings made/shaped by hand from a potato dough, and boiled like pasta. (See history).. Spaetzle is made from a more fluid batter (think pancake batter consistency)with egg, milk/cream, and flour. Not a potato in sight.

Taste: Spatzle taste similar to my beloved egg noodles, with the chewiness of a dumpling.

In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.

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.

Bechtle Traditional German Egg Pasta Spaetzle (1 serving) contains 39g total carbs, 37g net carbs, 1.5g fat, 7g protein, and 200 calories.