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
- 2 cups All Purpose Flour
- 4 eggs
- 1 ½ cups grated Emmenthaler Cheese
- 1 lb bacon, cooked (not crispy) and chopped into small cubes
- 1 medium sized onion, chopped and sauteed
Mix together the flour and eggs in a bowl to make a sticky dough. Add salt to taste.
Bring a large pot of salted water to a boil, and keep the heat up so it boils the whole time you cook the noodles.
Use a potato ricer with medium-small sized holes. Place the dough into the potato ricer and smash it through so the strings of dough land directly in the boiling water. The noodles will sink to the bottom, and when they come to the surface they are cooked. Use a large mesh spoon or a spaghetti server to scoop the cooked noodles out of the pot.
Placing the noodles into a glass casserole or baking dish, sprinkle layers of cheese and bacon over the top. Alternate back and forth until you’ve cooked all the noodles. You can also make more batches to make more noodles. At the end you can serve it right away, or you can keep it warm in the oven to be sure the cheese stays melted until serving.
Have fun experimenting, and enjoy this little taste of Germany!
*Note: traditionally this dough is shaped into noodles by a skilled Schwäbisch cook using a board and a special metal shaver. The potato ricer is the second most traditional way to make the noodles.
Recipe adapted from “Echt Schwäbisch” by Simon Tress
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.
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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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