How to make Käsespätzle

Why cooks start here

Käsespätzle is cooked the way Swabia and Allgäu cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Käsespätzle, a beloved dish from the Swabian and Allgäu regions of Germany, is the epitome of comfort food. Traditionally served as a main course, it finds its way to the table most often during cooler months, when the allure of warm, cheesy noodles is irresistible. This home-cooked version is crafted with the straightforward approach that German family cooks have honed over generations. Expect each bite to yield a delightful blend of silky Spätzle noodles, creamy Emmental, and the robust flavor of Bergkäse. The dish is rounded off with sweet, caramelized onions and a hint of black pepper, all brought together by the richness of melted butter. Käsespätzle is a meal that invites you to savor every mouthful without hurry.