Cheese Spaetzle Recipe for Original Spätzle
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my German Swabian Cheese Spaetzle Recipe.
Put a delicious Allgäu speciality on your plate and enjoy great cheese noodles with spicy cheese.
The recipe presented here is very fast and based on the idea to use either Spätzle from the day before or finished Spätzle.
You need about 15 minutes to prepare it, then your oven takes over.
The cheese noodles are a popular fasting dish, I like to use a strong mountain cheese or a mature Emmentaler for the gratinated noodles.
I wish you good luck and a good appetite!
Table of Contents
1. Recipe Cheese Spaetzle
Following my recipe with exact ingredients details.
I wish you good success with your own cooking.
If you have any questions about the recipe, please use the comment function at the bottom of the page. I am happy!
Cheese Spaetzle, German Cheese Noodles
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing gratinated, Allgäu spaetzle with cheese.
Ingredients for Spaetzle
|250||g||Flour (The flour please freshly sieve…)|
Cheese spaetzle Ingredients for simple, fast cheese spaetzle
|120||g||mountain cheese (I like to mix mountain cheese and Emmentaler)|
Optional ingredients for pan-fried onions
|4||pinches||brown cane sugar|
Decoration and gifts
Place the ingredients for the spaetzle dough in a bowl in the order given, stir and beat with a wooden spoon.
The spaetzle dough should throw bubbles.
Boil water in a large saucepan and season with salt.
Drive the prepared dough through a spaetzle grater.
Remove the floating spaetzle from the pot and cool quickly in cold water.
Mix immediately with some butter, salt, pepper and nutmeg.
Peel the onions, cut off the root, halve the onions and cut them into strips.
Sweat the onion strips with the oil until light brown, finally add some sugar and caramelise the onions lightly.
Make the onions ready for the cheese spaetzle.
Alternatively, prepare fried onions.
Brush an oven dish with butter.
Sprinkle in the bought or homemade spaetzle.
Optionally sprinkle in the pan-roasted onions, the roasted onions and grated cheese.
In this scheme fill the oven dish.
Finish filling with roasted onions and cheese.
Finish and serve
Cook the cheese noodles in the oven at 170°C hot air for 30 minutes.
Arrange the cheese noodles on plates.
The ideal side dish is a leaf salad with a simple vinegar oil dressing.
Note on gluten-free nutrition
You can prepare the spaetzle with gluten-free flour.
2. Nutritional Values
3. Cheese Spaetzle Shopping List
For the simple cheese spaetzle you need the following ingredients…
- Spätzle from the day before, homemade Spätzle or Spätzle ready bought
- Cheese – Ideal is a strong mountain cheese or/and a matured organic Emmentaler
- Roasted onions, I use roasted onions bought in this recipe
- salt, pepper, nutmeg, sugar and cayenne pepper
- Optional fresh onions
- butter and some oil
- parsley or other fresh herbs such as thyme, chervil, chives, lovage
The exact quantities can be found further down in the recipe cheese spaetzle- cheese noodles…
4. Chef Tips for Cheese Spaetzle
Since I have also worked as a cook in the Allgäu for a short time, I would like to give you some tips for the cheese spaetzle.
4.1 Cheese noodles with homemade fried onions
Roasted onions do not necessarily come from the deep fryer but from the pan 🙂 …
You can supplement the recipe with fresh onions roasted in the pan.
Cut onions into strips and sweat in a pan with a little oil light brown.
Finally add some sugar to the onions and brown, caramelise the onions lightly.
4.2 Making your own spaetzle for cheese spaetzle
I would like to add an original Spätzle dough recipe here.
Maybe you want to make the Spätzle yourself…
Spätzle dough recipe for 2 personsIngredients Spaetzle dough:
–> 250 g sieved flour
–> 4 pinches salt
–> 2 pinches of black pepper
–> 2 pinches of nutmeg
–> 3 eggs
–> 80-100 ml lukewarm water
- Mix the ingredients for the spaetzle dough in a bowl in the order given.
- Beat the dough with a wooden spoon until it is thick and bubbles.
- I drive the dough through a grater directly through boiling salted water.
- Who it can scrapes the Spätzle from the board.
- If the Spätzle above swimming directly with the skimmer remove and in cold water quench.
- Mix the drained spaetzle with vegetable oil so that they don’t stick together.
5. More Ideas for Cooking
Comments, Cooking Questions and Answers
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