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German/Central European · Dinner

Kasespatzle

Non-vegEasy

Diet: Non-veg

Kasespatzle is a German/Central European dish. Use a sturdy colander with large holes if no spaetzle maker is available.

Prep
30 min
Cook
25 min
Rest, soak, marinate or chill
15 min
Total
70 min
Servings
4
Difficulty
Easy
Cuisine
German/Central European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kasespatzle. The photograph includes chive garnish not included in this recipe.
The photograph includes chive garnish not included in this recipe. Representative photograph of Kasespatzle. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Dough

Boil

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; spaetzle maker or sturdy large-holed colander; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 15 min

  1. Beat 350 g plain flour, 4 eggs, 120 ml water, ¾ tsp salt into thick sticky batter; rest 15 minutes.

Boil · About 1 min

  1. Bring 3000 ml water, 1 tsp salt to a boil. Press batter through a spaetzle maker in batches; cook until floating, then 1 minute more. Drain.

    Check: Look for this result: floating, then 1 minute more.

Finish · About 20 min

  1. Brown onions in butter from 300 g onions, sliced, 50 g butter, 250 g Emmental, grated 15–20 minutes. Toss hot spaetzle with cheese and top with onions.

    Check: The spaetzle is tender and springy, and the cheese melts around it.

Tips

  • Use a sturdy colander with large holes if no spaetzle maker is available.
  • Judge Kasespatzle by the texture and doneness signs in its steps. Your pan and heat affect how long Kasespatzle takes to cook.

Substitutions

  • Use Gruyere instead of Emmental.

Storage

  • Get perishable Kasespatzle into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kasespatzle within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kasespatzle to 74°C / 165°F, stirring or turning it for even heating. When Kasespatzle is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Kasespatzle includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kasespatzle becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Kasespatzle one day ahead. For Kasespatzle, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kasespatzle on the day of serving.

FAQ

What matters most when making Kasespatzle?

Use a sturdy colander with large holes if no spaetzle maker is available.

What can I substitute in Kasespatzle?

Use Gruyere instead of Emmental.

Can I prepare Kasespatzle ahead?

Prepare the measured ingredients for Kasespatzle one day ahead. For Kasespatzle, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kasespatzle on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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