Käse (Cheese) Spätzle
Recently we had the opportunity to attend a party to celebrate one of my son’s swimmer friends returning home from Germany for a visit. She brought a number of German treats home for us to sample. This included chips and many varieties of gummies. She also had homemade Spätzle for us. The Spätzle was delicious and I asked Rose to write a guest post for this blog. This is also a favorite dish from Biergarten in Epcot at Walt Disney World. In celebration of Oktoberfest which starts September 16th in Germany, I hope you will give this dish a try to have a little taste of Germany at home.
Germany is, in my opinion, the most underrated country in Europe (at least that I’ve been to). I spent one year living in the southern part of the country as an au pair, and while I couldn’t bring home the many castles and fairytale towns that dot the countryside, I could fit something special in my suitcase: a cookbook. Traditional German cuisine varies extremely from region to region; depending on the place you visit you will see different kinds of bread in the bakeries, different kinds of sausage in the butcher shops, and different ingredients in the grocery store.
One thing that I’d like to share from the Baden-Württemberg region where I lived is Spätzle. Spätzle (pronounced Sh-pet-sleigh), is a German noodle that can be served in many different ways. It is quite simple to make, and does well served together with a green salad and some grilled German sausages (Knackwurst or Weisswurst). It’s also a great dish to bring to potlucks or bigger get-together’s.
Kase (Cheese) Spatzle Recipe
Spätzle Cooking Notes
We did not have a potato ricer so we used the knife to separate our noodles. While it turned out fine, we believe it will be easier with the ricer and plan to get one before we make this again.
I want to thank Rose for having us to her home and for making all the wonderful German cuisine. If you are interested in learning more about Rose’s adventures, she has her own blog.
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