Käsespätzle

Name: Käsespätzle
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spätzle; 200 g Emmental; 2 onions; 40 g butter; 1 handful chives; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Käsespätzle hails from the snow-draped Alpine regions, a comforting embrace against the crisp mountain air. Traditionally cooked in well-worn skillets, this dish is a staple in the hearty cuisine of Austria and southern Germany. It's a favorite on wintry evenings, when the chill outside calls for the warmth of melted cheese and tender noodles.

Expect a luscious interplay of creamy Emmental and the sweet caramelization of onions, all cradled by soft, pillowy spätzle. A sprinkle of fresh chives adds a bright note, cutting through the rich butteriness. Seasoned just right with fine sea salt, each bite is both simple and indulgent—a true celebration of Alpine flavors.

Ingredients

400 gspätzle
200 gEmmental
2onions
40 gbutter
1 handfulchives
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil and add a generous pinch of fine sea salt to it. This will season the spätzle as it cooks, enhancing its flavor. While waiting for the water to boil, you can start preparing the other ingredients.
Slice the 2 onions into thin rings. In a wide pan, melt 40 g of butter over medium heat. Add the onions and cook them slowly, stirring occasionally, until they turn a deep golden brown and become caramelized. This process should bring out the sweetness of the onions, which will complement the cheese later.
Grate 200 g of Emmental cheese and set it aside. Finely chop a handful of chives and keep them ready for garnishing. These will be added at the end to provide a fresh contrast to the rich, cheesy pasta.
Once the water is boiling, add 400 g of spätzle to the pot. Cook until the spätzle are just shy of al dente, which means they should be firm to the bite but not hard. Reserve a cup of the starchy cooking water before draining the spätzle.
Return the drained spätzle to the wide pan with the caramelized onions. Sprinkle the grated Emmental cheese over the top and gently toss everything together. If the mixture seems too dry, add a bit of the reserved pasta water to loosen it, creating a creamy texture.
Taste the Käsespätzle and adjust the seasoning with fine sea salt if needed. The cheese should be melted and evenly coating the spätzle, while the onions add a sweet, savory note. Once everything is well combined and heated through, remove the pan from the heat.
Transfer the Käsespätzle to a serving dish and sprinkle the chopped chives over the top. Serve immediately while the dish is hot, allowing the flavors to meld together beautifully. Enjoy the comforting, cheesy goodness of this traditional Alpine dish.