KäsespätzleCheesy Egg Noodles

Name: Käsespätzle (Cheesy Egg Noodles)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Germany
Ingredients: 350 g All-Purpose Flour; 4 pcs Egg; 180 ml Whole Milk; 6 g Salt; 2000 ml Water; 18 g Salt; 40 g Unsalted Butter; 200 g Onion (thinly sliced); 250 g Emmental Cheese (grated); 2 g Black Pepper (crushed); 20 g Chive (finely chopped)

Tender egg dumplings are cooked fresh, then tossed with melted cheese and sweet golden onions until rich and comforting. This is the kind of hearty skillet-and-bake dish served in southern Germany and the Alps when simple ingredients need to feel special.

Prep

30m

Cook

30m

Serves

Estimated

Nutrition

Per serving

756kcal

Calories

35g

Protein

34g

Fat

75g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

350g
All-Purpose Flour
4pcs
Egg
180ml
Whole Milk
6g
Salt

Boiling

2l
Water
18g
Salt

Topping

40g
Unsalted Butter
200g
Onion (thinly sliced)

Assembly

250g
Emmental Cheese (grated)
2g
Black Pepper (crushed)
20g
Chive (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Whisk the all-purpose flour, eggs, whole milk, and salt into a thick, elastic batter. Beat until bubbles appear, then let it rest.
02
Bring the water to a rolling boil and add the salt.
03
Press or scrape the batter into the water in small batches. Cook until the noodles float and are set through, then lift them out and drain well.
04
Melt the unsalted butter in a pan and cook the onion until deeply golden and soft.
05
Heat the oven to 200°C (392°F). Layer the noodles with the Emmental cheese, onion, and black pepper in a baking dish.
06
Bake until the cheese is melted and bubbling. Finish with the chive and serve hot.

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