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Kässpätzle (Käsespätzle): recipe illustration
Pasta & rice

Kässpätzle (Käsespätzle)

Fresh spätzle noodles layered with melted cheese and topped with crispy fried onions. The signature dish of the Swabian region and Liechtenstein, it is eaten very hot.

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Ingredients

Ingredients

Pâte

Oignons frits

Spices & seasoning

On the side

Nutrition facts

822 kcal per serving

Protein
38.7 g
Carbohydrates
55.7 g
of which sugars
5 g
Fat
48.3 g
Fiber
3.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, salt and nutmeg. Add the eggs one by one, then the sparkling water, to get a smooth, thick batter.
  2. Let the batter rest for 15 minutes.
  3. Bring a large pan of salted water to the boil.
  4. Press the batter through a colander with large holes or a spätzle press, dropping small portions into the simmering water.
  5. When the spätzle rise to the surface, cook for 1 minute more, then drain.
  6. Thinly slice the onions and fry them in the oil until golden and crispy, about 10 minutes. Set aside.
  7. In a buttered ovenproof dish, layer spätzle and cheese, repeating until used up and finishing with cheese.
  8. Bake at 200 °C for 10 minutes, then scatter the fried onions over the top and serve straight away.

Variations and tips

Vegan version. Replace the eggs with an extra 150 g of flour and sparkling water, and the cheese with a melting plant-based alternative.

Using what's easy to find. If you don't have a spätzle press, a large chopping board and a wet knife work well for cutting the noodles off.

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Original Ecomely recipe.