Recipe for Käsespätzle

Hi All,

I am looking for a good recipe for Käsespätzle. I know it is just onions and cheese, but just wondering if anyone has a really good one that they use.

Thanks

Apart from the spätzle you mean
Not necessarily. It depends what kind of käsespätzle you mean - i.e. from which part of southern Germany...

Uh... hadn't really thought about it.

I just want the Käsespätzle that you would get in a restaurant in Munich.

tried the packet stuff, just add cheese and water. Whatever you do, DON'T USE CHEDDAR!!! Altho cheddar is possibly the best cheese ever, don't use it in spätzle

I have made the instant pack stuff before as well. It is just that I bought a bag of it at the mill fest yesterday so I actually want to make it from scratch.

Squeaky:

If you aren't a person who needs to worry about putting on weight.. this one is my favourite:

Allgäuer Kässpätzle

You need

For the dough:
350 g flour
1 tsp salt
7 eggs
a couple of drops of water

Additionally you'll need:
300g of freshly grated Emmentaler cheese
5 sp of butter
freshly ground black pepper
125 ml broth (meat/veg, whatever you like)
400g onion
chives

Pre-heat oven to 200 degrees (gas oven on "3")

To make:
Mix all ingredients for the dough untill very smooth and small bubbles start forming in the dough. Boil the water, make the spätzle(you know how to, I assume). Fat out an ovenform using some of the butter. Put a layer of spätzle into the form(depending on how deep the form, try aiming for three layers), cover with a third of the cheese, grind some pepper over it, ad a third of the broth. Continue untill all three layers are done. The top layer should be covered in cheese. Bake the spätzle untill the cheese is completely molten. Fry the onions in a pan using the remaining butter untill they turn dark in colour, but aren't crispy yet (golden-brown). Chop the chives. Take out the spätzle, top the spätzle with the onions(including the butter) and sprinkle with chives.

The secret ingredient is: use a LOT of butter doing the onions. We put the onions on top of each layer and do not use broth (the butter adds the needed moisture).

This page is called "all you ever wanted to know about Spaetzle"

http://www.aaltonet.com/spaetzle/spaetzle.html

MajorBummer

Thanks for the recipe! I made it last night and it was fantastic