Cheese Spaetzle

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

    2 people made this

    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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