Käsespätzle (Spatzle & Cheese)

EPCOT – World Showcase – Germany

Biergarten

Käsespätzle, often called the German answer to mac and cheese, has deep roots in the Swabian region of Germany and parts of Austria, Liechtenstein, and Switzerland. Traditionally, it was considered a humble, home-cooked meal, made from simple ingredients like spätzle (soft egg noodles), cheese, and crispy fried onions. Over time, it evolved into a beloved comfort food, with regional variations using different cheeses such as Emmental, Bergkäse, or Räßkäse

Ingredients

  • 3 cups eggs
  • 5 lbs. all-purpose flour
  • 4 oz. semolina flour
  • 3 oz. salt
  • 3 gal. water

 Directions

  1. Mix the all-purpose flour and semolina flour together then add the salt and incorporate well.
  2. Mix in the eggs until you have a firm but wet consistency.
  3. Fill large stock pot with water and add 1 tablespoon vegetable oil.
  4. Bring to a boil. Using a spatzle press, press the spatzle dough through the holes.
  5. The spatzle will be cooked when it floats to the top of the water.
  6. Remove the spatzle from the water with a slotted spoon. Put it into a strainer.
  7. Let it stand a while so it can dry up a little.
  8. Sauté the cooked spatzle in a pan with butter, season with salt, white ground pepper and little ground nutmeg to taste.
  9. Sauté the spatzle until it begins to turn golden brown. Garnish with chopped parsley or chives. Eat right away. Enjoy.

Ingredients for Kase

  • 3 lbs. (cooked) spatzle
  • 1 cup grated Swiss cheese
  • 1/4 cup butter
  • pinch (to taste) salt
  • pinch (to taste) ground white pepper
  • pinch (to taste) ground nutmeg
  • 1 cup diced onion
  • 1/4 cup chives, chopped

Directions for Kase

  1. Sauté the cooked spatzle in the skillet with butter.
  2. Season with salt, pepper and nutmeg.
  3. Add the grated Swiss cheese and mix well.
  4. Sear the onions to a nice brown color and add butter.
  5. Put the onion butter over the Kaze spatzle.
  6. Add chopped chives and crumbled bacon before serving. Enjoy.