If Italy has pasta and America has mac and cheese, then Germany’s answer is Spätzle and its cheesy cousin, Käsespätzle. These tender, handmade egg noodles are the ultimate comfort food of southern Germany, the region I'm from.
Ingredients
- 500 g all-purpose flour
- 250 ml sparkling water
- 5 large eggs (preferably at room temperature)
- 1½ teaspoons salt
- 300 g grated cheese (Gruyère or cheddar)
- A pinch of white pepper
Instructions
To make Spätzle:
Sift the flour into a large bowl. Gradually stir in the eggs and sparkling water, adding only enough water to create a thick, smooth batter. Season with a generous pinch of salt, then beat the dough vigorously until it becomes light and bubbly.
Bring a large pot of salted water to a boil.
Working in batches, press or drop the batter into the boiling water using a Spätzle maker, a colander with large holes, or even a cutting board and knife.
When the Spätzle rise to the surface (after about 2–3 minutes), remove them with a slotted spoon. Drain well, then toss in melted butter. Serve immediately — or use them to make Käsespätzle.
To make Käsespätzle:
Peel the onion and cut it into rings.
Place the Spätzle in the dish in layers. Sprinkle each layer immediately with cheese and season with pepper. Add 2 - 3 tablespoons of water and keep warm in the oven.
Heat the butter in a pan. Sauté the onion rings over medium heat until golden brown. Remove the cheese Spätzle from the oven and garnish with the onions.