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.

Spätzle is a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt.

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.

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.

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

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.

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.

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

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.

Usually when you make pasta, you form a dense dough from flour and eggs, which you knead, rest, roll, and cut until your arms feel like they're on the verge of falling off. To make spaetzle, you just mix flour, egg, and a bit of milk into a pancake batter-like consistency.

What's the difference between macaroni and spaetzle? ›

Think of this as Germany's answer to macaroni and cheese, a dish of spaetzle – short, thin noodles similar to pasta, though made with a thinner dough – layered with local cheeses, topped with fried onions and then baked until gooey and crispy and unctuous.

Spätzle (or Spaetzli): - Origin: Spätzle is a type of soft egg noodle/dumpling that originates from the Swabian region of Germany but is also commonly found in Austrian and Swiss cuisine. - Ingredients: It is typically made from eggs, flour, and water or milk.

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.

Spätzle are the "Swabian pasta". No one knows exactly, but the assumption is obvious that just as the pasta and the spaetzle in Italy have their origin. Pasta, however, has made the triumphal procession all over the world, while spaetzle on the way from Italy to the whole world probably got stuck with the Swabians.

Fun and EASY: Spaetzle means “l*ttle sparrows” they're the most recognizable German starch to serve with an authentic German meal. 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.

Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe. It's kind of a labor of love but it's worth every second!

What is the difference? Knöpfle is a specialty from the Allgau region and is closely related to Spaetzle. They are made from the same dough (although the dough for Knöpfle is sometimes more liquid). Knöpfle tends to be shorter than the longer Spätzle.

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.