Cheese Spaetzle

Cheese Spaetzle


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About this recipe: Spaetzle are German soft pasta-like morsels. Here they are tossed with sauteed onions, Emmental and vacherin cheese. Enjoy with a green salad.


Serves: 4 

  • 500g plain flour
  • 6 eggs
  • 2-3 teaspoons salt
  • water as needed
  • 150g Emmental cheese, grated
  • 150g Swiss moutain cheese (vacherin), grated
  • 4 onions, diced
  • butter as needed

Prep:10min  ›  Cook:15min  ›  Extra time:20min resting  ›  Ready in:45min 

  1. Using a wooden spoon, mix flour, eggs, salt and enough water to make a thick viscous batter. Let stand for 20 minutes. (The batter should not be too thin, but must form bubbles when being beaten with the spoon).
  2. Meanwhile, bring a pot of salted water to the boil. Heat butter in a pan and brown onions in hot butter.
  3. When the water is boiling, form spaetzle directly over the boiling water using a spaetzle-maker. Allow water to come to the boil again and remove spatzle as soon as they float. Repeat with remaining batter.
  4. Place spaetzle into a preheated bowl and toss with the onions and cheese. Serve immediately.


If you don't have one, you can press the batter through the holes of a colander.

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