The simple traditional delicious egg noodles
Käsespätzle, pronounced like “kay-spat-zle” Is a warm filling noodles dish (dumpling-like), made with flour, milk and eggs.
The word “Kaese/Käse” and “spätzle” are of German origin which translates to “cheese noodles!” and “little sparrows” respectively (=>Cheese ‘like’ Sparrows).
This German version of Mac and Cheese is popularly known with the name ‘spätzle’ (little sparrows) due to its shapes as it was then cut or shaped with ordinary hands or spoon making it look like little birds (sparrows=>spätzle).
Käsespätzle is actually a staple mostly in European cities like Germany, UK, Austria, Switzerland, Hungary, and Slovenia, but in other regions it may be popularly referred to as American mac and cheese (pasta in UK and Kasnocken in Austria).
Origin of Käsespätzle
The geographic origin of Käsespätzle is not precisely known though various regions claim to be the originators of the pasta. For most people Kaesespaetzle comes from the German, Austrian, and Swiss regions, but I believe this claim is because it’s a staple in all three countries.
Käsespätzle is consumed in almost everywhere today
A favorite in Germany, as well as in German restaurants around the world. Among the various preparations, they can be heaped high on a platter, crispy after having been fried in butter and sprinkled with chopped parsley, or they can be baked into a rich, cheesy casserole. Served with a side salad, aww! This is the ultimate comfort food, LOL.
For me, these noodles bring back memories of summer trips to my grandparents in Germany. We’d head off on a sunny afternoon to a local restaurant in the beautiful German countryside. No matter whatever I ordered, I’d ask for the side to be spaetzle, there are few dishes that compare. LOL
Käsespätzle is a good source of Calcium, Iron, Vitamin B₁₂, Riboflavin, Thiamin, Niacin and Folate.
This egg noodles may be prepared in varied ways, or shapes depending on what it’s to be garnished with, or the tool you use to cut/shape them respectively. Käsespätzle can be served on its own as a whole course or as a side dish.
Ingredients for making kaesespaetzle:
Kaesespaetzle is made by mixing some quantity of all-purpose flour, milk and eggs, plus seasonings like salt, pepper, nutmeg, ginger… to make it tasty, (the types of seasonings you may like to use in making this delicious dish depends on how you would want it to taste).
- Some quantity of all-purpose flour like 2 or 3 small cups
- 2 or 3 whole eggs (beaten)
- Milk like 1/2 or 1/3 of a small tin/sachet
- Little water like 1/3 of a small cup
- Small quantity of Salt like 1/3 of a teaspoon
- 1 or more Onion bulbs (sliced)
- Nutmeg/pepper/ginger/cubes… (optional)
How to make Cheese kaesespaetzle (mode of preparation)
- Mix the flour with your desired seasonings (salt, nutmeg, cubes…) in a sizable bowl.
- Add your beaten eggs as you continue mixing, and little by little be adding your water until desired texture, (don’t mix it too light).
- Mix all until well-blended, about the consistency of thick pancake batter, not too thick and not too light.
- Set your pot of well-salted water on your heater or gas burner to get it boiling, (about a teaspoon of salt for half gallon of water is OK).
- Using the spaetzle-making tool of your choice (see descriptions near the end of the article), add the mixture into the boiling water a little at a time. Take care not to put too many noodles in the water at once to avoid them clumping together and won’t turn out perfect.
- The noodles will be ready after cooking for about 2 to 3 minutes, they will float to the top of the boiling water then you quickly remove into the sieve. Don’t let them cook for too long to avoid it getting too soft.
- Suspend the parboiled noodles in the sieve and quickly run cold water over it to stop the cooking process. Set aside and continue the process until all noodles are parboiled.
- Place your frying pan on the burner, add some butter as it melts you add your onions and start caramelizing the onion in butter stirring often until it turn golden brown then you remove in a plate.
- Set your pan back on burner, add more butter as it melts you add your parboiled spaezle (at a time add the quantity that can turn comfortably in your pan), allow for some minutes to brown the color to your desire and dish with your caramelized onions. It’s done… Enjoy!
Your kaesespaetzle can be stored for 5 to 7 days in the fridge with no hitch. Store leftovers in an airtight container in the fridge, Note that this dish does not freeze well.
You can buy per-made spaetzle on grocery store shelves, but they may not be as good as freshly homemade ones.