Kasespatzle

We had a different Labor Day weekend than we’ve had before. I’m used to spending it with my family but people were going to be a bit scattered and it’s an expensive time for flying back, so we decided to stay in Seattle this year. The first day was some food shopping followed by a trip on a friend’s boat. Sunday was spent mostly at the PAX convention. This was clearly for K, although I was a fan of getting to dance to the Dance Central 3 game early. For dinner that night, I wanted something that was not a dish to try during the week, but was light enough since we would be eating some junk food at the convention. I’ve never had this German dish but it didn’t stop me from wanting to try it. I was a little nervous about the process of making the noodles because I don’t have a specific tool for it, but it was fun!

If you’re like me and have never had this before, then the best way I can describe the texture is almost like dumplings, as in the chicken and dumplings. They have a bit of a chew to them, and then are soft. The taste is close to pasta because of the flour and eggs. They are fluffy and you can certainly add more seasoning to kick them up a bit.

The timing works out well for this dish. Start by prepping the dough and it sits while you saute the onions and boil the water. Then, everything gets mixed together and baked for just a short time. It is a meal you could make during the week, but is suitable for a weekend because you will be left with more food for the week.

Directions for Käsespätzle

Adapted from Mess in the Kitchen

  • 3 eggs
  • 250 g flour
  • 175 g milk
  • 1/2 teaspoon salt
  • 1 large onion, sliced
  • 1 cup chicken broth
  • 1 teaspoon cornstarch
  • 1/2 teaspoon garlic powder
  • 2 cups cheese
  • 1 teaspoon dried parsley
  • 1 Tablespoon butter

In a medium bowl, mix together the eggs, flour, milk, and salt. Stir until there are no more lumps and it is smooth. Set aside for 30 minutes.

Meanwhile, melt the butter in a saucepan and add the onion slices. Saute them on medium heat, allowing them to brown a bit. As they cook down, add a little of the chicken broth at a time. When you are almost ready to cook the pasta, mix together the cornstarch and remaining chicken broth, then stir it into the onions to thicken.

Preheat the oven to 400 degrees. In a large pot, bring water to a boil. After the 30 minutes, get ready to dump the noodles into the boiling water. Use a spätzle maker if you have one.

Otherwise, the best tool I found was a spatula with big holes in it. A spoon would also work. I used a rubber spatula to pick up some of the batter and spooned it onto the spatula before holding it over the water and pushing some through the holes. Try to make the smallest drops you can. They are cooked once they float to the top (this should only take a couple minutes). I stirred the noodles for a couple minutes just to make sure before draining them.

Butter/spray a baking dish about 9 inches by 13 inches. Dump the strained noodles in there, along with the cheese and onions. Also stir in the garlic powder. Stir it all together and spread it out in the pan.

Bake for 10 minutes, then pull it out and top it with the parsley. Pop it back into the oven for another minute, and then serve!

Directions for Käsespätzle without pictures

Adapted from Mess in the Kitchen

  • 3 eggs
  • 250 g flour
  • 175 g milk
  • 1/2 teaspoon salt
  • 1 large onion, sliced
  • 1 cup chicken broth
  • 1 teaspoon cornstarch
  • 1/2 teaspoon garlic powder
  • 2 cups cheese
  • 1 teaspoon dried parsley
  • 1 Tablespoon butter

In a medium bowl, mix together the eggs, flour, milk, and salt. Stir until there are no more lumps and it is smooth. Set aside for 30 minutes.

Meanwhile, melt the butter in a saucepan and add the onion slices. Saute them on medium heat, allowing them to brown a bit. As they cook down, add a little of the chicken broth at a time. When you are almost ready to cook the pasta, mix together the cornstarch and remaining chicken broth, then stir it into the onions to thicken.

Preheat the oven to 400 degrees. In a large pot, bring water to a boil. After the 30 minutes, get ready to dump the noodles into the boiling water. Use a spätzle maker if you have one. Otherwise, the best tool I found was a spatula with big holes in it. A spoon would also work. I used a rubber spatula to pick up some of the batter and spooned it onto the spatula before holding it over the water and pushing some through the holes. Try to make the smallest drops you can. They are cooked once they float to the top (this should only take a couple minutes). I stirred the noodles for a couple minutes just to make sure before draining them.

Butter/spray a baking dish about 9 inches by 13 inches. Dump the strained noodles in there, along with the cheese and onions. Also stir in the garlic powder. Stir it all together and spread it out in the pan. Bake for 10 minutes, then pull it out and top it with the parsley. Pop it back into the oven for another minute, and then serve!

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