Categories:Pasta and Rice

It was about 5 years ago that I discovered the delight that is spatzle (or spaetzle). It is a German/Austrian dish similar to pasta or gnocchi. It is one of my husband’s favourite meal accompaniments. 

I was ill last week, and in an effort to cheer myself up, I was watching cooking shows on TV. There was a show on Munich, and the wonderful food that comes from that part of the world. One of the things that got my attention was käsespätzle. Not just spatzle, but spatzle with added cheese and onion! An already amazing dish just made even more amazing. I had to try it. So I did. 

My local supermarket doesn’t really have many German cheeses, so I figured a mix of Swiss and Norwegian would be fine, but you can use whichever cheeses you want.


Serves 4
Website Mutherfudger


  • 350g Plain Flour
  • 1 teaspoon Ground Nutmeg
  • ½ teaspoon Salt
  • 4 Large Free Range Eggs
  • 200ml Whole Milk
  • 1 Large Onion (sliced)
  • 140g Emmental (grated)
  • 140g Gruyere (grated)
  • 120g Jarlsberg (grated)


1. Mix together the flour, nutmeg and salt in a bowl
2. Lightly beat the eggs and add to the dry ingredients, and mix in
3. Add half the milk to loosen up the mixture. Add the rest a little at a time until you have a thick but smooth batter
4. Boil a pan of salted water. Once the water is boiling, either use a spatzle maker, or push the mixture through a colinder a ladle full at a time directly into the water
5. Once the little dumplings float to the surface, they are done. Use a slotted spoon to scoop them out. Put in a bowl to one side, and repeat the process until all the batter is cooked
6. Melt the butter in a frying pan and add in the sliced onion. Fry until they are soft but not browned
7. Add in the cooked spatzle and cook until they just start to colour
8. Add in the grated cheese, and stir slowly until the cheese has all melted
9. Serve immediately with schnitzel or grilled chicken

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