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To make Käsespätzle, you need simple yet tasty ingredients. Here's what you will use: - 2 cups all-purpose flour - 4 large eggs - 1/2 cup milk - 1 teaspoon salt - 1/4 teaspoon freshly ground nutmeg - 1 onion, thinly sliced - 3 tablespoons butter - 2 cups shredded Emmental cheese (or a mix of Swiss and Gruyère) - Freshly ground black pepper to taste - Chopped fresh parsley for garnish These ingredients come together to create a rich and creamy dish that warms your soul. You can add a few extras for more flavor. Consider these options: - Garlic, minced (for a savory kick) - Bacon bits (for a smoky taste) - Chopped chives (for a fresh touch) These ingredients can elevate the dish and make it even more special. Choosing the right cheese is key. I recommend these cheeses for the best taste: - Emmental (for its nutty flavor) - Gruyère (for a creamy texture) - Swiss cheese (for a mild taste) Feel free to mix different cheeses for a unique flavor. The right cheese will make your Käsespätzle creamy and delicious. For the complete instructions, check the Full Recipe. To start, gather your ingredients. In a large bowl, mix the flour and salt. Make a well in the center. Add the eggs, milk, and nutmeg to the well. Use a wooden spoon to stir until the dough is smooth. It should be thick but still flow. If it feels too thick, add a bit more milk. Let the dough rest for about 10 minutes. This helps it become lighter and airier. Next, bring a large pot of salted water to a boil. Once it's boiling, lower the heat to a simmer. Using a spaetzle maker or a colander with big holes, press the dough through into the water. The spaetzle will cook for about 2-3 minutes. You will know they are ready when they float to the top. Use a slotted spoon to remove them and place them in a bowl. Set them aside while you prepare the rest. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook them slowly. You want them to turn golden brown and caramelize, which takes about 10 minutes. Once the onions are ready, combine them with the cooked spaetzle in the skillet. Gently stir in the shredded cheese until it melts. Season with freshly ground black pepper. Taste and adjust the salt if needed. Serve the Käsespätzle warm, topped with chopped parsley for a nice look. For the full recipe, refer back to the ingredients and instructions above. For the best Käsespätzle, focus on the dough. It should be thick yet smooth. If it feels too sticky, add a bit more flour. You want it to hold shape when you press it through the colander. Use a spaetzle maker if you have one. It makes the process easier and ensures uniform pieces. If your Käsespätzle turns out too dense, you might have used too much flour. Try using less next time. If they fall apart while cooking, your dough may be too thin. Add more flour to fix this. If they stick together, make sure to stir them gently in the water. Garnish your Käsespätzle with chopped parsley for a fresh look. Serve it in a large bowl to show off those cheesy noodles. You can also sprinkle extra cheese on top for a nice touch. Pair with caramelized onions, as they add color and flavor. For a great finish, add a touch of black pepper. Enjoy your meal! {{image_2}} Käsespätzle varies by region. In Swabia, they use Emmental cheese. In Bavaria, they often mix in other cheeses. Some areas add bacon or ham for extra flavor. Each region has its own twist. For example, in Austria, they might use a creamy sauce. This adds richness to the dish. You can explore these regional recipes for more fun! You can easily swap ingredients for dietary needs. If you're lactose-free, try a plant-based cheese. Use gluten-free flour instead of regular flour if you need a gluten-free option. You can also add veggies like spinach or mushrooms. This makes the dish healthier and colorful. Don't be afraid to get creative and tailor it to your taste! Käsespätzle is great on its own, but you can dress it up. Serve it with a side salad for a fresh crunch. Add a dollop of sour cream on top for creaminess. You can also sprinkle crispy onions for a nice texture. For a festive touch, serve it in a cast-iron skillet. This keeps it warm and looks charming. Check out the Full Recipe for more ideas! To keep Käsespätzle fresh, store it in an airtight container. Let it cool before sealing. Place it in the fridge if you plan to eat it within a few days. Use it within three days for the best taste. When reheating, avoid drying out the Käsespätzle. Place it in a skillet over low heat. Add a splash of milk or water to keep it moist. Stir gently until heated through. You can also microwave it in short bursts, stirring in between. You can freeze leftover Käsespätzle for later. Spread it on a baking sheet in a single layer. Freeze until firm, then transfer to a freezer bag. This way, it won’t stick together. Use within three months for the best quality. To thaw, place it in the fridge overnight before reheating. Enjoy your delicious Käsespätzle anytime! For the full recipe, check out the details above. Käsespätzle is often served with a side of salad or sauerkraut. Some people love it with crispy fried onions on top, adding a nice crunch. You can also enjoy it with a dollop of sour cream. Each bite becomes a mix of creamy cheese and savory flavors. Yes, you can make Käsespätzle gluten-free! Use gluten-free all-purpose flour instead of regular flour. The other ingredients stay the same. This swap keeps the texture nice and helps the dish taste great. It’s a simple change that lets everyone enjoy this dish. To store leftover spaetzle, let it cool completely first. Then, place it in an airtight container. It can last in the fridge for up to three days. You can also freeze it. Just spread it in a single layer on a baking sheet, freeze, and then transfer to a container. This way, you can enjoy it later. Käsespätzle is a simple and tasty dish that you can make at home. We covered the main and optional ingredients, how to prepare the dough, and tips for perfect texture. Don't forget about the cheese; it makes a big difference! Consider different variations and easy ways to store leftovers. With these steps, you can enjoy this dish any time. Make it your own and share it with others. Happy cooking!

Käsespätzle (German Cheese Spaetzle)

Indulge in the creamy goodness of Käsespätzle, a deliciously cheesy dish that’s sure to impress! This easy recipe features homemade spaetzle, rich Emmental cheese, and sweet caramelized onions for a comforting meal. Perfect for family dinners or special gatherings, it takes just 40 minutes to prepare. Dive into the details and discover how to make this German classic that everyone will love. Click to explore the full recipe now!
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Ingredients
  

2 cups all-purpose flour

4 large eggs

1/2 cup milk

1 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1 onion, thinly sliced

3 tablespoons butter

2 cups shredded Emmental cheese (or a mix of Swiss and Gruyère)

Freshly ground black pepper to taste

Chopped fresh parsley for garnish

Instructions
 

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs, milk, and nutmeg. Stir with a wooden spoon until the dough is smooth but still thick.

    Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer.

      Using a spaetzle maker or a colander with large holes, press the dough through the colander into the boiling water. Cook for about 2-3 minutes, or until the spaetzle float to the surface. Remove with a slotted spoon and place in a bowl; set aside.

        In a large skillet, melt the butter over medium heat. Add the sliced onion and sauté until caramelized and golden brown, about 10 minutes.

          Combine the cooked spaetzle with the caramelized onion in the skillet. Gently stir in the shredded cheese until melted and well incorporated.

            Season the Käsespätzle with freshly ground black pepper and adjust salt to taste. Remove from heat.

              Serve the Käsespätzle immediately, garnished with chopped parsley on top for a pop of color.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4