Main course


Spätzle is a rough-form pasta that comes from the Swabian area of Germany, and is exactly the same thing as Hungarian nokedli. We have covered spätzle before and have a successful, basic recipe for it.

The classic spätzle dish is the ludicrously simple Käsespätzle. The cooked noodles are layered with cheese and caramelised onions before being baked off to a crisp. We first encountered this dish while skiing in Austria in some of the coldest conditions we have ever had the misfortune to endure.

Ischgl, Austria, 2022. –17˚C in the day. Good Käsespätzle, though


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Serves: 4
Prep Time: 30 mins


  • For the spätzle:
  • 6 eggs
  • 250ml water
  • Plain flour (for quantity see method)
  • For the rest:
  • 400g Emmental cheese, grated
  • Knob of butter
  • 4 onions, thinly sliced
  • Sea salt and freshly ground black pepper


To make the spätzle:


Beat the eggs with the liquid. Add flour while beating smooth until a thick batter forms that only just drops off the whisk.


Boil a pan of salted water. A bit at a time, scoop the batter onto the back of a paddle-style cheese grater and force the batter through with a silicone spatula.


Once the spätzle float, they are done. Scoop them out with a slotted spoon and remove to a bowl while you cook the rest. It can help to add a bit of olive oil to the cooked, waiting spätzle to stop them sticking together.

For the rest:


Heat an oven to 220˚C.


Fry the onions in a knob of butter until brown and caramelised.


Grease an oven-proof dish with butter. Layer the with a third of the spätzle, a third of the cheese and and a third of the onions. Lightly season. Repeat three times to build the dish, seasoning each layer.


Bake in the oven for about 15 mins until crispy on top.

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