How To Cook Käsespätzle (Kaesespaetzle) –this dish is very common, but
again, many of us are not familiar with its name. Käsespätzle is a very German
version of Mac and Cheese. In the Aryan countries in Central Europe, Käsespätzle
is a traditional dish tossed with onions and also emmentaler cheese is used.
Nutmeg is also an ingredient for this dish but because some people have an
allergic reaction to it, I would like to say that you can replace the nutmeg
with other sort of spices. Cinnamon is good for Käsespätzle as well as ground
cloves. When Im making this dish, I add extra amount of onions because I like
the taste of cheese combine with onions but in the recipe I am going to share
with you, I just put 1 medium size onion beause some of us are not really big
fans of onions but you can add more of that. Here is how to cook Käsespätzle (Kaesespaetzle):
Ingredients
1 cup all-purpose flour
1 cup emmentaler cheese (shredded)
½ teaspoon salt
½ teaspoon nutmeg (ground)
A pinch of black pepper (freshly ground)
2 eggs (whisked)
¼ cup milk
2 tablespoon butter
1 medium size sweet onion (thinly sliced)
Water and salt
Cooking Procedure
- In a bowl, combine together flour, salt, pepper and nutmeg.
- Pour the milk in the flour mixture little by little and stir simultaneously to form batter. Set aside.
- In a pot, bring water to a boil combine with little bit of salt.
- Press batter through a cheese grater or colander and press into the hot water.
- When the spaetzle floated, remove and transfer it to a bowl.
- Add cheese and mix perfectly.
- In a pan, melt butter. Add onion and saute until browned. Add spaetzle and mix perfectly.
- Remove from heat and serve.
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