Austrian Kaesespaetzle Cheese Spaetzle Recipes

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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 (CHEESE SPAETZLE)



Kaese Spaetzle (Cheese Spaetzle) image

My DF spent 5 months in Austria and misses the food terribly. So for our anniversary tonight I decided to take on the challenge of making one of his favorites. I searched and searched and found recipes and was completely lost on cheeses . . . hard to find some of those good European cheeses in the US. Finally I called up an old family friend who called her mother in Germany and came up with this recipe that my DF says is dead on perfect! LOVE LOVE LOVE! Hope you enjoy it too.

Provided by ktenille

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups flour
4 large eggs, beaten
1 teaspoon salt
1/2 cup water (or more)
1/3 cup butter (for browning noodles)
6 ounces fresh mozzarella cheese (cubed)
4 ounces edam cheese (shredded)

Steps:

  • Combine flour and salt.
  • Create well in flour mixture.
  • Add beaten eggs and water.
  • Mix together and add water until batter is SLIGHTLY sticky.
  • Using Spaetzle machine press noodles into large pot of lightly boiling salted water. (If you don't have a spaetzle machine you can drop strings of the dough into the water).
  • When the noodles float to the top of the water take them out and drain on paper towels.
  • Repeat the last two steps until all of your dough is used up.
  • Brown your noodles in butter until they just begin to brown around the edges.
  • Place your noodles in a casserole with cheeses.
  • Bake at 350 degrees for 20-30 minutes until cheeses are fully melted.
  • Stir and serve.
  • Enjoy!

Nutrition Facts : Calories 777.4, Fat 38.4, SaturatedFat 22, Cholesterol 285.6, Sodium 1331.2, Carbohydrate 73.2, Fiber 2.5, Sugar 1.3, Protein 32.7

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

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