Cheese Spaetzle

    45 min

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

    8 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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    Reviews in English (1)


    Everything here looks correct except the onion part. If you fry onions in a frying pan they will most likely go soft. Make as directed but deep fry your onions (as they do in Austria) until they are partly black and crispy, drain well and sprinkle over the served Spaetzle. Also, why not try it with 1 egg per person (per 125g flour) and see how that goes before you try a richer mix. I have just made it tonight (1 egg/125g flour) and it was excellent.  -  11 Dec 2017

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