Emmentaler Spaetzle

Emmentaler Spaetzle


115 people made this

About this recipe: 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!


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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