Best 2 Austrian Kaesespaetzle Cheese Spaetzle Recipes

In the realm of culinary artistry, Austrian cuisine stands as a testament to the harmonious blend of tradition and innovation. Among its many delectable dishes, Käsespätzle, often referred to as "cheese spaetzle," emerges as a true masterpiece, captivating the taste buds with its symphony of flavors and textures. Originating from the mountainous regions of Austria, this dish has earned a prominent place in the hearts of both locals and food enthusiasts worldwide. As we embark on a culinary journey to discover the best recipe for Käsespätzle, let us delve into the rich history, unique ingredients, and captivating cooking techniques that make this dish a cherished part of Austrian culinary heritage.

Here are our top 2 tried and tested recipes!

AUSTRIAN KAESESPAETZLE (CHEESE SPAETZLE)

Austrian Kaesespaetzle (Cheese Spaetzle) image

When traveling in Austria, you must try this oozy cheesy dish. Or, you can make it yourself. If you have a spaetzle maker, that's great, but if you don't, you can push the dough through a colander with large holes using a spreader. Inspired by a recipe from A Wanderer's Lust.

Provided by PanNan

Categories Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

14 ounces flour
5 eggs
1/2 cup milk
4 ounces gruyere cheese
4 ounces edam cheese (or preferably Swiss Emmentaler if you can find it)
1 lb onion, halved and sliced
4 tablespoons olive oil
4 pinches salt, divided
1 pinch fresh ground pepper
2 tablespoons fresh parsley, minced

Steps:

Preheat the oven to 250 degrees F. and place a smaller casserole dish (approximately 11 X 7) in the oven to warm before adding the spaetzle. Place a large pot on the stove and add 2 quarts salted water. Bring to a boil. Meanwhile, in a mixing bowl, add the flour eggs, milk and 2 pinches salt and stir vigorously until thoroughly incorporated. The dough should be runny but stable. Set aside and let dough rest.
Grate cheeses and mix them together. Set aside.
Pour the olive oil in a large pan and heat. Add the sliced onion, 2 pinches salt and the freshly ground pepper. Cook until the onions are nicely browned and soft. Set aside.
Place the spaetzle maker or colander over the boiling pot of salted water. Pour in about 1/3 of the dough and move the speatzle maker back and forth, or push the dough through the colander with a spreader. Stir the spaetzle regularly to prevent sticking. Simmer gently until the spaetzle floats on the top of the water. It's done at this point. Remove with a medium size handled sieve, let the water drain out and place into the pre-heated casserole dish. Sprinkle 1/3 of the cheese and the onions on top of the spaetzle and repeat this step two more times until there are three layers of spaetzle, onions and cheese in the casserole dish. Sprinkle the parsley on top and let rest for 15 minutes until the cheese has melted.
Serve with a green salad and a cold beer.

KAESE SPAETZLE

Kaese Spaetzle image

A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.

Provided by NDBR

Categories Main Dish Recipes Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon pepper
3 eggs
⅜ cup 2% milk
3 tablespoons butter
1 onion, sliced
1 ½ cups shredded Emmentaler cheese

Steps:

Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 20.1 g, Cholesterol 101.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 376.6 mg, Sugar 1.4 g

Tips:

For the best results, use fresh, high-quality ingredients.
If you don't have a spätzle maker, you can use a potato ricer or a colander with large holes.
To make the spätzle, bring a large pot of salted water to a boil. Drop the spätzle dough into the boiling water and cook until it floats to the top, about 2 minutes.
To make the cheese sauce, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
Gradually whisk in the milk and bring to a simmer. Cook, stirring constantly, until the sauce has thickened, about 5 minutes.
Stir in the cheese and cook until melted and smooth.
To serve, place the spätzle in a large bowl and top with the cheese sauce.

Conclusion:

Käsespätzle is a delicious and easy-to-make dish that is perfect for a family meal or a special occasion. With its creamy cheese sauce and tender spätzle, it is sure to be a hit with everyone at the table.