How to make käsespätzle (cheese noodles)

Measure out 1 cup of milk and pour it into a bowl.

Add 2 whole eggs to the milk and whisk until fully incorporated.

Sauté onions until caramelized.

Add 0.5 teaspoon of salt to the mixture and stir.

Add 2 cups of all-purpose flour to the mixture and stir slowly to avoid lumps, mixing until mostly smooth.

Let the batter rest while waiting for water to boil.

Prepare the potato ricer with the appropriate blade for making spätzle.

Once the water is boiling, lower the heat to a light simmer.

Place about a third of the batter into the potato ricer and press it into the simmering water.

Wait for the spätzle to float to the top, which takes about 45 seconds, then let them simmer for an additional minute before tasting.

Remove the spätzle from the water and toss them with butter in layers, sprinkling parsley in between each layer.

Layer the spätzle in a baking dish with caramelized onions and grated cheese (Gouda, Brie, Parmesan).

Season with black pepper to taste.

Repeat the process for the second batch of spätzle, adjusting the pressing speed and heat for thicker dumplings.

Bake the layered spätzle in the oven at 350°F for about 25 minutes.

Equipment Needed

Spice Level: