Cheese Spaetzle

Cheese Spaetzle

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January 13, 2021
5/5 (1)
Category Main
Country Germany
Prep 0 mins
Cook 0 mins
Ready-in 0 mins
Yields 2 people
Skill Level Medium


500 g flour
1 tablespoon olive oil
250 ml water
1,5 teaspoons salt
6 eggs
200 g cheese, grated (Emmentaler, Allgäu)
10 g butter
3 onions, medium size

Nutritional Table

Energy 806.00
Protein 38.00 g
Lipids 30.00 g
Carbohydrate 98.00 g
Sodium 600 mg
Phosphate 703.00 mg
Potassium 507 mg

Recipe Tools

Cooking Method


  1. Boil plenty of water with salt in a large saucepan.
  2. Mix the eggs, flour, oil and salt with the dough hook to form a thick dough. Possibly add a little more water. The dough should still draw water, so the amount of salt is high. Pour the dough in portions into a spaetzle or kneading press and squeeze into the boiling water. Stir again and again so that the spaetzle does not stick to the bottom of the pot. If no press is available, spread the dough on a board and scrape it into the water. When the spaetzle rises, remove with a slotted spoon and place in a preheated, fire-proof bowl. Sprinkle each layer with a little grated cheese. The top layer should be made of cheese. Keep the spaetzle in the oven. Cut the onions into rings, turn in the flour and roast until golden brown.
  3. Before serving, pour over cheese spaetzle. Serve with green salad.
  4. ! Variant with less salt: cook Maultaschen only in water, at the end of the cooking time remove from the water with a slotted spoon and allow to drain. Peel 1 onion and cut into rings. Heat 20 g butter in a pan, brown the onions in it and pour over the ravioli.

Origins and Traditions

Swabia, a former duchy of medieval.

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