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Allgäuer Käsespätzle – Bavarian Mountain Cheese Egg Noodles
The undisputed soul food of the Bavarian Alps: tender homemade egg noodles layered with sharp mountain cheeses (Bergkäse and Emmentaler), crowned with crispy golden caramelized onions.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- All-purpose or Spätzle flour350 g
- Fresh large eggs4 piece
- Sparkling mineral water or cold water100 ml
- Aged mountain cheese (Bergkäse or Gruyère) and Emmental220 g
- Yellow onions2 piece
- Butter40 g
- Fresh chives10 g
- Salt
- Freshly cracked black pepper
Preparation Steps
1
Melt 25 g butter in a skillet and cook sliced onions over medium heat for 12-15 minutes until deeply golden, caramelized, and crisp. Set aside.
15 min timer
2
Beat flour, eggs, sparkling water, and 1 tsp salt with a wooden spoon until an elastic, viscous dough forms that bubbles when beaten.
5 min timer
3
Bring a large pot of salted water to a rolling boil. Press batter through spätzle maker directly into water. Once they float to surface (about 2 minutes), scoop out with a slotted spoon.
5 min timer
4
Toss steaming hot spätzle in a warm pan with butter and grated mountain cheese, splashing a few spoonfuls of pasta water to melt into gooey cheese strings. Crown with crispy onions and chives.
3 min timer
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Provenance & Public Domain Audit
Source: Traditional German Regional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
