Emmentaler Spaetzle

    1 hour 5 min

    This could be said to be the German version of macaroni cheese. Homemade spaetzle - surprisingly easy to make - is combined with a simple combination of milk, butter and Emmental cheese. Comfort food at its finest!

    117 people made this

    Serves: 8 

    • 200g plain flour
    • 3/4 teaspoon ground nutmeg
    • 3/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 3 eggs
    • 90ml semi-skimmed milk
    • 3 tablespoons butter
    • 1 onion, sliced
    • 175g grated Emmentaler cheese

    Prep:15min  ›  Cook:20min  ›  Extra time:30min resting  ›  Ready in:1hr5min 

    1. Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
    2. Bring a large pot of lightly salted water to the boil. Press spaetzle mixture through a spaetzle press into the water. (You may also use a potato ricer, colander or a cheese grater.) When the spaetzle floats to the top of the water, remove it to a bowl with a slotted spoon. Mix in 2/3 of the cheese.
    3. Melt butter in a large frying pan over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

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    Reviews in English (103)


    I usually do not give out 5 stars, however, this recipe deserves it - as far as spaetzle goes. I spent 6 months in Germany last year and personally, could live without spaetzle. This recipe however is better than any I had in Germany or Austria. I did crisp up some bacon and added the onions to get them nice and caramelized. I sauteed the spaetzle in the bacon and onion mixture before adding the cheese. It really was good! My husband loved it (he grew up in Germany eating tons of spaetzle) as did everybody else, including the kids. Thanks for the recipe - am making again tonight for an Oktoberfest dinner party!  -  30 Sep 2007  (Review from Allrecipes US | Canada)


    This is to die for! Mix everything and put in a zip lock bag. Cut a small hole on a corner and dispense and cut with a kitchen scissors. This is sooooo....good with Sauerbraten I here on this site. Thank you so much for a taste of Bavaria!  -  28 Dec 2008  (Review from Allrecipes US | Canada)


    To the reviewer below this, Emmenthaler is Swiss cheese. Just use whatever swiss the grocery store has and it will turn out fine. I was a foreign exchange student in Austria a few years ago and love Kaese Spaetzle! We have it for dinner often. I use a different Spaetzle recipe that has more milk and fewer eggs, but the procedure with the onions and cheese is just like how I do it.  -  17 Dec 2007  (Review from Allrecipes US | Canada)

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