Cheeselovers beware, you are likely to get a serious “cheese-overdose” from these real Austrian Kaesespaetzle!!!
Kaesespaetzle, pronounced kɛːzəˌʃpɛʦlə, are selfmade noodles made with eggs and stuffed with cheese and onions, well known to parts from Austria and southern Germany by a long run.
It would be an understatement to compare them with “mac ‘n’cheese”, this might give you a hint into the right direction though 😉
Cheese is by far the main ingredient of this favorite dish of ours, we have many favorite dishes as you may have guessed.
But the cheese needs to be of special kind, it has to melt away and pull loooooong THREADS.
This will give you the “special-eating-pleasure-feeling” which needs to go along with this soon to be your favorite Kaesespaetzle recipe too!
Malte and I have spend some time optimizing the cheese thing for you already, an amalgamation of swiss Emmentaler and Gruyère work perfect for Kaesespaetzle, maybe you can get a hand on them, it´s worth it!
Being a real Austrian “Madl”, I grew up with Kaesespaetzle. Therefor they really belong to my culture and eating them connects me to this straight away. They really make me and my austrian soul saturated and, as you might have guessed, they are really dropping a food bomb in your belly.
They are perfect for après ski, after a long day out in the snow fields, coming home and needing a real CHEESEBLAST, a calorie bomb as it´s best which tastes delicious and………OOOOHHHH JA!
In Austria they are served in one of the many ski lodge restaurants and you eat them directly out of the cast-iron pans which are brought to the Austrian country style wooden table.
So after a long and lovely day out in the cold you can really heat up from the inside, fill you up with mouth watering Kaesespaetzle, enjoy your view over the breathtaking panorama of the alpes………..
Is there anything more satisfying?
Afterwards you will probably go down with a “Gondelbahn” (gondola cableway) down to the valleys, because skiing down to the valley will be impossible.
Kaesespaetzle are known not only to Austria but to Germany, Switzerland and Liechtenstein too. The recipes differ in the making or the ingredients.
Since we have combined all these different tastes from 4 countries and even more regions together I can proudly tell you this:
Our recipe is definetely the best by far!
For our Austrian Kaesespaetzle we need a Spaetzle-dough first which will be grated into the steaming cooking water by using a spaetzle maker. It´s quite similar to a noodle maker but since the Spaetzle-dough is more runny you need this special device.*
You let the spaetzle simmer until they float on the surface, then they are done.
Cheese missing, right?
Cheese and onions are as you know a delicious mixture, for this recipe we caramelize the onions a little and make a few layers of spaetzle, onions and cheese.
So, after this little mouth-watering excursion on Austrian Kaesespaetzle: you ready for some action?
- 1.8 lb flour (fine)
- 10 eggs from happy chickens
- 7 fl oz milk
- 0.7 lb gruyère cheese
- 0.7 lb edam cheese
- 2 lb onions
- 8 tbsp olive oil
- Pepper from the mill
- Mixing bowl
- Large pot
- Casserole dish
- Large kitchen knife
- Cutting board
- Large frying pan
- Spaetzle maker*
- Medium sized kitchen sieve
- Use Mixing bowl & whisk: stir the eggs and milk together until smooth, add flour little by little to prevent getting lumpy, stir, stir, stir, add 3-4 pinches of salt, dough needs to be runny and stable at the same time, leave to rest.
- Use large pot, oven & casserole dish: heat around 1 gal of saltwater, preheat oven to 250°F, place casserole into oven.
- Use cheesegrater: grate all the chesse, mix it together with hands, put aside, leave some cheese for the last "toping"!
- Use big kitchen knife & cutting board: cut all the onions into halves and rings.
- COOKING TIME
- Use large frying pan & spatula: add all olive oil to pan and preheat until just before steaming point, add onions, stir them now and then using medium heat, add salt, when caramelized cover them and set aside.
- Use Spaetzle-maker*, whisk & large pot: place the Spaetzle-maker over the boiling saltwater, spin the whisk inside the Spaetzle-dough gently, place the dough into the Spätzle-maker, rock it back and forth according to pictures above.
- Use medium sized kitchen sieve: stir the Spaetzle gently with the sieve to prevent sticking, adjust heat accordingly, leave to simmer until done.
- The Spaetzle will float on top of the salt water, take some out to get a feeling when they are done.
- Spread the Spaetzle into the preheated casserole, put some onions and grated cheese on top.
- Repeat steps 5-7 until the Spaetzle are all in, make a last layer of onions and cheese, leave to "melt through" for another 15-20 minutes, garnish with parsley, serve hot with green salad and your favorite cold beer!