Best 2 Austrian Kaesespaetzle Cheese Spaetzle Recipes

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**Austrian Käsespätzle: A Comforting Journey into the World of Cheese and Noodles**

Käsespätzle, a beloved Austrian dish, is a culinary masterpiece that tantalizes taste buds with its harmonious blend of tender spätzle noodles, melted cheese, and caramelized onions. Originating in the mountainous regions of Austria, this dish has become a staple in homes and restaurants across the country. Our comprehensive guide presents a collection of authentic Käsespätzle recipes that cater to various dietary preferences, ensuring a delightful experience for everyone.

**Traditional Käsespätzle:**

* A classic recipe that captures the essence of Austrian Käsespätzle.
* Utilizes fresh ingredients like eggs, flour, and milk to create the perfect spätzle dough.
* A generous amount of cheese, typically a combination of Emmental and Gruyère, provides a rich and gooey texture.
* Topped with crispy fried onions, adding a delightful crunch and smoky flavor.

**Vegan Käsespätzle:**

* A plant-based take on the classic dish, catering to vegan and allergy-conscious individuals.
* Uses a combination of almond flour, tapioca flour, and aquafaba to create a gluten-free and egg-free spätzle dough.
* Dairy-free cheese alternatives, such as nutritional yeast, cashew cheese, or vegan mozzarella, provide a creamy and flavorful substitute.
* Topped with sautéed mushrooms and roasted bell peppers for a colorful and savory twist.

**Käsespätzle with Spinach and Sun-Dried Tomatoes:**

* A vibrant variation that incorporates the goodness of spinach and sun-dried tomatoes.
* Spinach is blended into the spätzle dough, adding a vibrant green color and a boost of nutrients.
* Sun-dried tomatoes and pesto provide a tangy and aromatic flavor profile.
* Finished with a sprinkling of pine nuts for added texture and a nutty flavor.

**Käsespätzle Soup:**

* A comforting and hearty soup that combines the flavors of Käsespätzle with a rich broth.
* Spätzle noodles are cooked in a flavorful broth made with vegetables, herbs, and spices.
* Melted cheese and crispy onions are added to the soup, creating a velvety and indulgent texture.
* Served with crusty bread or a side salad for a complete meal.

**Tips for Making Perfect Käsespätzle:**

* Use high-quality cheese that melts well, such as Emmental, Gruyère, or a blend of your favorite cheeses.
* For a crispy crust, fry the spätzle in a hot pan with plenty of butter until golden brown.
* Don't overcrowd the pan when frying the spätzle; this will prevent them from cooking evenly.
* Serve Käsespätzle immediately after cooking to enjoy its gooey and melted cheese texture.

Embark on a culinary adventure with our diverse collection of Käsespätzle recipes, and experience the delightful combination of flavors and textures that make this dish a beloved classic. Whether you prefer the traditional version or a creative variation, there's a recipe here to satisfy your cravings and tantalize your taste buds.

Let's cook with our 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

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

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:

  • Use fresh ingredients: The fresher your ingredients, the better your Käsespätzle will taste. Use high-quality cheese, fresh eggs, and milk.
  • Don't overmix the batter: Overmixing the batter will make the Käsespätzle tough. Mix just until the ingredients are combined.
  • Cook the Käsespätzle in small batches: This will help to prevent the Käsespätzle from sticking together.
  • Don't overcrowd the pan: If you overcrowd the pan, the Käsespätzle will not cook evenly. Cook the Käsespätzle in a single layer.
  • Flip the Käsespätzle frequently: This will help to ensure that the Käsespätzle cooks evenly.
  • Serve the Käsespätzle immediately: Käsespätzle is best served hot and fresh. If you need to store the Käsespätzle, let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Käsespätzle is a delicious and versatile dish that can be served as a main course or a side dish. It is a popular dish in Austria and Germany, and it is also becoming increasingly popular in other parts of the world. If you are looking for a new and exciting dish to try, give Käsespätzle a try. You won't be disappointed!

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