German Cheese Spätzle

Howdy doody do! It’s been a week since I last posted. I’ve been busy with life and all the suprises it brings along the way. Some nice and some not so much. Well now you’re in for a treat. I’m bringing you a solid double D! A “D”elicious “D”ish. Get it? Ah well it doesn’t matter, atleast I laughed a little.

It was the last cold weekend for the dreadful wintery season and how better to celebrate than with a good old fashioned German cheese spätzle! It’s full of cheese, roasted onions and spätzle. I don’t know a single person on this Earth who wouldn’t enjoy this meal! O.K. except for the exotic vegans out there, but hey! You’re living a healthy lifestyle. I envy and respect that! Wish I had that much self control.

The cheese is the best part, especiall if you use Swiss cheese. It’s to die for! And yah, it’s called German cheese spätzle, but this dish is well known in all german speaking countries: Germany, Austria and Switzerland. And come on, who doesn’t enjoy Swiss cheese? It’s amazeballs!

It’s a perfect dish that you can prepare beforehand. And a no-stress-no-fuss one at that. You can prepare the spätzle before and add your grated cheese and roasted onions and wait for the guests to arrive. When they arrive, just pop this baby in the oven and get your small talk on! Your meal will be ready in no time.

Let’s start Germanizing…

Preparation Time: 45 minutes

Ingredients for 2 portions:

  • 250 gr all purpose flour
  • 3 eggs
  • 125 ml water
  • 1/2 tsp salt
  • 1 dash of nutmeg
  • 100 gr Appenzeller cheese
  • 100 gr Gruyere cheese
  • 4 tbsp roasted onions
  • Salt and pepper to taste


  • 1 spätzle maker
  • 1 mixing bowl
  • 1 cooking pot
  • 1 baking dish
  • 1 grater


Add your flour, eggs, water, salt and nutmeg to your large mixing bowl and start stirring till your arm is about to drop off. Just kidding. Just stir it all up until your have a smooth mixture.

Spätzle dough should be thick and blobby

If it’s too watery just add a little more flour, and if it’s to sticky just add a little water. But remember that the mixture should be a little sticky and thick.

Now cover your bowl with a kitchen cloth. Let the mixture stand around for about 10 to 20 minutes. In the meantime start grating your cheese. It doesn’t matter how fine or coarse you great your cheese, as long as you can spread it out evenly among your spätzle later on, your fine.

Grated cheese

Now once your spätzle dough is done sitting around, grab it and grab your spätzle maker along with it. Now there are different kinds of spätzle makers. The new school ones are with puncture holes and a spatula in order to elegantly swipe in little chunks of spätzle heaven and there are the old school ones, which I personally prefer, with just a wooden board and a metal scraper. Now for the old school version: Grab your cooking pot, fill it up with water and bring it to a boil. Dip your wooden board in the water to moisten the surface. Now add a good blob of spätzle dough onto your wooden board.


Then spread your blob out real nice and evenly.


Now grab your scraper and start scraping thin and longish pieces of dough into the boiling water. Don’t worry or panic or try to be fast. Just take your time. It takes a while for spätzle to overcook. Once your little delicious bundles of spätzle are swimming on the surface of the water, fish them out and let them drip dry in a sieve.


One you have no more blobs to blob around with, you’re basically done with the “cooking” part. Preheat your oven to 220°C. Now just add half of your spätzles to a pre-oiled baking dish, layer half of your grated cheese on top of your spätzle layer together with half of your roasted onions. Then add the other half of your spätzles, then cheese and then roasted onions. Stick your baking try in the oven for about 20 minutes and you are good to go! Add some salt and pepper to taste if needed. Lecker smacker!


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