Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Boil
Top
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; spaetzle maker or sturdy large-holed colander; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 15 min
- Beat 350 g plain flour, 4 eggs, 120 ml water, ¾ tsp salt into thick sticky batter; rest 15 minutes.
Boil · About 1 min
- Bring 3000 ml water, 1 tsp salt to a boil. Press batter through a spaetzle maker in batches; cook until floating, then 1 minute more. Drain.
Check: Look for this result: floating, then 1 minute more.
Finish · About 20 min
- Brown onions in butter from 300 g onions, sliced, 50 g butter, 250 g Emmental, grated 15–20 minutes. Toss hot spaetzle with cheese and top with onions.
Check: The spaetzle is tender and springy, and the cheese melts around it.
Tips
- Use a sturdy colander with large holes if no spaetzle maker is available.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use Gruyere instead of Emmental.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Kasespatzle one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Kasespatzle?
Use a sturdy colander with large holes if no spaetzle maker is available.
What can I substitute in Kasespatzle?
Use Gruyere instead of Emmental.
Can I prepare Kasespatzle ahead?
Prepare the measured ingredients for Kasespatzle one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
