History of Käsespätzle
Käsespätzle, also known as cheese noodles or Kässpätzle, is a traditional dish from the Swabian region of Germany. It is a type of pasta dumpling made with flour, eggs, milk, and cheese. The dish is believed to have originated in the 18th century, and it is now a popular dish throughout Germany and Austria.
Preparation of Käsespätzle
Ingredients:
- 500g plain flour
- 4 eggs
- 250ml milk
- 100g grated cheese (such as Gruyère, Emmental, or Cheddar)
- 1 onion, finely chopped
- 1 tablespoon of butter
- Salt and pepper to taste
Instructions:
- In a large bowl, whisk together the flour, eggs, and milk until a smooth batter forms. Season with salt and pepper.
- Heat the butter in a large skillet over medium heat. Add the onion and cook until softened.
- Pour the batter into the skillet and cook for 5-7 minutes, or until the bottom is golden brown.
- Use a spatula to cut the batter into small pieces.
- Sprinkle the cheese over the noodles and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Serve immediately with your favorite toppings, such as fried onions, bacon, or applesauce.
Tips:
- For a richer flavor, use a combination of different types of cheese.
- If the batter is too thick, add a little more milk. If it is too thin, add a little more flour.
- Käsespätzle can be made ahead of time and reheated when ready to serve.
- To make a vegetarian version of Käsespätzle, omit the bacon and use vegetable broth instead of chicken broth.
Variations:
- Maultaschen: A type of filled pasta dumpling that is similar to Käsespätzle. The filling typically consists of ground meat, onions, and herbs.
- Schupfnudeln: A type of potato dumpling that is shaped like a finger. Schupfnudeln are often served with a savory sauce.
- Knöpfle: A type of small pasta dumpling that is made with flour, eggs, and water. Knöpfle are often served with a soup or stew.
