Dish

Käsespätzle

Kasespatzle

Käsespätzle is a hearty and comforting dish that is perfect for cold winter nights. The pasta is made by mixing flour, eggs, and milk to form a dough, which is then pressed through a special spätzle press into boiling water. The cooked spätzle is then layered with caramelized onions and grated cheese, and baked until golden brown. The dish is typically served with a side salad or sauerkraut. Käsespätzle is a popular dish in Germany and Austria, and is often served at festivals and fairs.

European cuisine› German cuisine

Pasta

Origins and history

Käsespätzle has been a staple of Swabian cuisine for centuries, and is believed to have originated in the 18th century. The dish was traditionally made by farmers using simple ingredients that were readily available, such as flour, eggs, and milk. Today, Käsespätzle is enjoyed throughout Germany and Austria, and is often served in restaurants and at festivals.

Dietary considerations

Käsespätzle is not suitable for those with gluten or lactose intolerance.

Variations

There are many variations of Käsespätzle, including adding bacon or ham to the dish. Some recipes also call for the addition of herbs such as parsley or chives. Vegetarians can substitute the bacon or ham with mushrooms or tofu.