German Kaesespaetzle

German Kaesespaetzle


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About this recipe: This is a Bavaria recipe for a cheesy pasta bake. Homemade spaetzle (small pasta twirls) are cooked in boiling water, then layered in a baking dish with grated cheese and fried onions.


Serves: 4 

  • 3 eggs
  • 225g plain flour
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 125ml water
  • 60ml vegetable oil
  • 2 onions, halved and sliced
  • 325g grated Gruyere or Emmentaler cheese
  • 1 tablespoon vinegar
  • 1 teaspoon chopped fresh parsley, for garnish

Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

  1. To make the spaetzle: In a large bowl, combine eggs, flour, salt, 1 tablespoon oil and 125ml water. Mix until smooth, then let rest for 10 minutes.
  2. Meanwhile, heat 60ml oil in a frying pan over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 150 degrees C / Gas 2.
  3. Bring a large pot of lightly salted water to the boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4mm in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 23cm baking dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.
  4. Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

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