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Austrian spatzles with cheese and cream

Austrian Käsespätzle (Spätzle with Cheese and Cream)

A wonderfully simple, out-of-the-ordinary dish for the whole family! This easy, unusual recipe makes Austrian spätzle a great change of pace when you're tired of the same old pasta.

gali nartja

Recipe author

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Composition / ingredients

Servings:

Flour

250

Water

150

Eggs

Hard cheese

300

Cream

150

Onion

Nutmeg

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 31 % 12 g

Carbohydrates 41 % 16 g

228 kcal

GI: 13 / 0 / 88

Cooking method

Step 1:

First, peel both onions. Cut one into rings and finely chop the other.
Step 2:

Set a saucepan over the heat and pour in about 200 ml (a little under a cup) of vegetable oil. Once it's hot, add the onion rings and deep-fry them for a few minutes until golden brown.
Step 3:

Now make the spätzle batter. Whisk the eggs, a teaspoon of salt, and the water together briefly, then add the flour and mix well. The batter should be smooth and even.
Step 4:

Bring a pot of water to a boil. Once it's boiling, you're ready to cook the spätzle. A colander makes this easy: put some of the batter in the colander and scrape it across the bottom with a spatula so it drops through into the water. Repeat with the rest of the batter.
Step 5:

Cook the spätzle for five minutes.
Step 6:

While the spätzle cook, set a skillet over the heat with a little vegetable oil and fry the finely chopped onion for a couple of minutes.
Step 7:

Add the cream and grated cheese to the onion. Stir constantly and let the cheese melt for about a minute. Season with a little salt and add half a teaspoon of nutmeg (optional).
Step 8:

Once the cheese has melted, transfer the cooked spätzle into the skillet with a slotted spoon. Toss everything together well and cook, stirring constantly, for about five minutes.
Step 9:

Plate the spätzle and top with the deep-fried onion rings. Served this way, the spätzle make a meal on their own — or you can serve them as a side dish.

Spätzle are a Swabian and Alemannic style of pasta, made in both round and elongated shapes. They're common in Germany and neighboring regions (Switzerland, Austria, and the Alsace and Lorraine areas of France). They're served as a side to main dishes or, dressed up with additions like cheese, as a dish in their own right. Spätzle are a type of irregular egg pasta with a rough, porous surface, ranging from thin to thick and short to long. They're the only kind of pasta cooked right as they're being formed, and they aren't dried.