Allgäuer Cheese Spaetzle (Allgäuer Kässpatzen) Recipe

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Allgäuer Cheese Spaetzle (Allgäuer Kässpatzen)
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Ingredients:

  • 4 eggs
  • 1 tsp salt
  • 1/4 cup water
  • 4 oz emmenthaler cheese, grated
  • 2 oz limburger cheese, grated (semi-soft cheese can be put in freezer for 15 to 30 minutes to make grating easier)
  • 2 oz weisslacker cheese, grated
  • 3 tbsp butter

Directions:

  1. Make the spaetzle dough about thirty minutes to an hour before cooking; the dough needs time to rest.
  2. To make spaetzle dough: In a large bowl whisk the eggs, salt and water together. Gradually add flour, beating well. Let rest, then beat again. Let rest, then beat. You want a batter that is shiny and elastic and a little runny, but slightly stiff. (For instance, it should be thicker than pancake batter, but runnier than mashed potatoes. More like pudding, sort of. You’ll get the hang of it, and it doesn't have to be !00% perfect.).
  3. About 40 minutes before serving: Preheat oven to 325°F Also, put a big pot of water over high heat; this needs to come to a boil.
  4. Melt the butter in a large skillet over medium-high heat. Add the onions, reduce heat to medium, and cook, stirring occasionally with a wooden spoon, until onions are dark caramel colored, about 30 minutes. The trick is to stir the onions enough to keep them from burning, but not so often as to interrupt the browing process.
  5. While onions are slowly cooking, make the spaetzle. When the water is boiling, place the spaetzle maker across the top of the pot, add dough to the metal cup of the machine, and starting sliding the cup back and forth across grater-like flat part of the machine. Gravity will pull the slightly runny dough through the holes at the bottom of the cup, and eventually little drops of dangling dough will fall into the water. These are the spaetzle. Continue sliding the cup until all the dough has emptied. Let the spaetzle cook for a few moments. When the batch is floating on the surface, scoop them out with a slotted spoon, place in a baking dish, and set aside. Repeat the process until all the dough is used.
  6. (Note: if you don't have a spaetzle maker, roll out small amounts of the dough on a cutting board until about 1/4-inch thick. Then use a knife to cut into pieces about 1/4-inch wide by 1-inch long - about the size of elbow macaroni, were it straight. Scrape the pieces into the boiling water.).
  7. When all the spaetzle is made and in the baking dish, add the grated cheeses and use a wooden spoon to stir and distribute cheese evenly throughout the spaetzle. Sprinkle onion over top.
  8. Place in oven for 5 to 10 minute, just enough to melt cheese and reheat some of the early spatzen that may have cooled down.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 797.92 Kcal (3341 kJ)
Calories from fat 371.74 Kcal
% Daily Value*
Total Fat 41.3g 64%
Cholesterol 230.52mg 77%
Sodium 2524.2mg 105%
Potassium 331.5mg 7%
Total Carbs 79.92g 27%
Sugars 2.2g 9%
Dietary Fiber 9.38g 38%
Protein 27.18g 54%
Vitamin C 3.9mg 6%
Vitamin A 0.1mg 4%
Iron 5.6mg 31%
Calcium 620mg 62%
Amount Per 100 g
Calories 278.23 Kcal (1165 kJ)
Calories from fat 129.62 Kcal
% Daily Value*
Total Fat 14.4g 64%
Cholesterol 80.38mg 77%
Sodium 880.17mg 105%
Potassium 115.59mg 7%
Total Carbs 27.87g 27%
Sugars 0.77g 9%
Dietary Fiber 3.27g 38%
Protein 9.48g 54%
Vitamin C 1.3mg 6%
Iron 2mg 31%
Calcium 216.2mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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