Cheese Spaetzle
Wobbly egg noodles scraped straight into boiling water, layered with melting cheese and buried under fried onions. It is macaroni cheese with a passport and a much better crunch on top.
- Total time
- 18 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Beat the flour, eggs, sparkling water and salt to a thick, sticky batter that falls slowly off the spoon. Let it sit while the water heats.
Fry the onion in the butter over medium heat for 8 minutes, stirring, until deep gold and sweet. Keep it warm.
Bring a large pan of salted water to a rolling boil. Press the batter through a spaetzle grater or push it through the holes of a colander in batches.
Fish the noodles out about 1 minute after they bob to the surface and drop them straight into a warm bowl.
Layer the hot noodles with the grated cheese as you go, tossing so it melts into strands, then pile the fried onions and chives on top and serve at once.
Read all that and thought “absolutely not”?
Completely fair. Cheese Spaetzle is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.