Emmentaler Spaetzle
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!
Ingredients
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
Method
Prep:15min ›
Cook:20min ›
Extra time:30min resting ›
Ready in:1hr5min
- 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.
- 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.
- 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 & ratings
Average global rating:
(151)
Reviews in English (113)
200g flour for 8 servings??? Seriously? If you want a little dob on the side perhaps, but when we have it in Austria it is always a main meal on it's own (with cheese always). I've just made Spaetzle for 2 persons using 250g flour and 2 eggs and it was just enough for a main meal. If we have wanted the size of portion you get on the mountain you would need at least 150g per person. Plus, if you fry onions in a frying pan they will just go soft. I deep fried mine (as I'm sure they must do in Austria) and they were nice and crispy as they should be and sprinkled on top, not mixed in. I'm only giving 3 stars because of the quantity issue and mixing the onions in. Flavour and texture was excellent. - 11 Dec 2017
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)