Cheesy Spaetzle is a delicious German pasta recipe that’s perfect as a side or an appetizer. Make a homemade dough, press it, and cook!Jump to Recipe
We have a wonderful group of friends who get together once per month for our Dinner Club. Of course, during the COVID19 quarantine, we put our get-togethers on hold. But, our idea this year was to choose a different country or region and cook foods related to that each month. Our last country was Germany, and one of our friends brought some delicious homemade cheesy spaetzle.
I had never had or even heard of spaetzle before this. It’s a type of pasta dish that is popular in Germany, Austria, Hungary, Slovenia, and surrounding areas. I was excited to try it because my family has Hungarian heritage.
Let me tell you, it was amazing! I went back for seconds and even thirds. Plus, I kept a bit to reheat the next day for leftovers.
About a month later, I got the craving for some cheesy spaetzle again. This time, though, we didn’t have our friend coming over to make it for us. So, Justin and I tried to make our own. When I was researching the recipe, I found that there is a tool made for spaetzle. We didn’t think it would be a big deal and decided to use a metal colander. Trust me, splurge on the spaetzle maker!
Using the metal colander worked, but it was not easy. It also took two of us. One person had to hold the colander while the other forced the pasta dough through it.
But, it is doable! Though I won’t be making this again until I get a spaetzle tool.
Step by Step
Preheat the oven to 400F.
Add the flour and 1 tsp of salt to the stand mixer bowl. Stir to combine with the wire whisk.
Whisk the eggs in a small bowl.
Use a spoon to make a well in the middle of the flour mixture. Pour the whisked eggs into this well then add the milk.
Use the dough hook to knead the dough for about 15 minutes on speed 2. Use a wooden spoon to pull a bit of the dough up and test if it is stretchy.
Add the water and salt to a large stockpot and bring to a boil over medium-high heat. Use a spaetzle press or a metal colander and spoon to press the dough through the holes and into the simmering water. Cook for about 2-3 minutes or until the noodles start to float to the top.
Drain the noodles and run cold water over them to stop the cooking process.
Place the pasta in a bowl with some ice water.
In a 9×13 baking dish, layer half of the spaetzle noodles. Top with half of the cheese.
Repeat with another layer of spaetzle and top with the remaining cheese.
Bake for about 10 minutes, until the cheese is melted. Serve warm.
Any leftover cheesy spaetzle can be stored in the refrigerator. Reheat in a casserole dish in the oven. Add a bit of milk, if needed, to make it creamy again.
Originally Published On: May 15, 2020
Cheesy German Spaetzle
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 4 eggs
- 1/2 cup milk
- 2 quarts water
- 12 oz provolone cheese (torn)
- Preheat the oven to 400F
- Add the flour and 1 tsp of salt to the stand mixer bowl
- Stir to combine with the wire whisk
- Whisk the eggs in a small bowl
- Use a spoon to make a well in the middle of the flour mixture
- Pour the whisked eggs into this well then add the milk
- Use the dough hook to knead the dough for about 15 minutes on speed 2
- Use a wooden spoon to pull a bit of the dough up and test if it is stretchy
- Add the water and salt to a large stockpot and bring to a boil over medium-high heat
- Use a spaetzle press or a metal colander and spoon to press the dough through the holes and into the simmering water
- Cook for about 2-3 minutes or until the noodles start to float to the top
- Drain the noodles and run cold water over them to stop the cooking process
- Place the pasta in a bowl with ice water
- In a 9×13 baking dish, layer half of the spaetzle noodles
- Top with half of the cheese
- Repeat with another layer of spaetzle and top with the remaining cheese
- Bake for about 10 minutes, until the cheese is melted
- Serve warm
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
20 thoughts on “Cheesy German Spaetzle”
This looks like such an incredible recipe! I’m definitely going to make this soon!
It’s delicious! It wasn’t the easiest without a press, but it can be done!
I haven’t even heard of this before! It definitely looks like something we would all enjoy
I hadn’t either until our friend brought some over. My husband had, but he lived in Germany for a few years when he was young and studied German in school.
This looks very yummy indeed. How interesting that your family has Hungarian heritage. We are based in the UK but I wonder where are heritage descends from x
That’s one of the few I know. I’d love to do research into my family tree one day and see how far back I can link to different places.
Nothing compares to homemade Spaetzle! This dish is absolutely fabulous. Thanks for sharing.
I’ve only had it homemade, so now I’m probably spoiled!
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
It definitely is! That’s how I first tried it 🙂
I think I’ll try making this with my daughter. She’s 13 and has been really into cooking and baking lately. Looks interesting to make and sounds tasty.
I love cooking with my kids. It’s such a great way to have fun together while teaching those important life skills!
WOW!! I am so pleased with how this turned out and everyone gave it rave reviews. Thanks for a great recipe.
Thanks for sharing, Caitlyn! I’m so glad to hear everyone enjoyed it 🙂
Great recipe! The whole family loved it, those recipes are always a keeper in our house! Thanks for sharing 🙂
Our whole family enjoyed it here, too. You’re right, it’s always nice to find something everyone agrees on!
This is the BEST comfort food! My family loved it. Thank you for your step by step photos. They made it very easy to make the recipe.
You’re welcome! I am a visual learner, so I like to see what it should look like at each step so this is as much for you as it is for me the next time I make it at home! 🙂
I make this all the time. But differently. We don’t rinse the spaetzle or plunge it in ice water. What we do instead is layer the hot noodles with the cheese. No need to bake. Ten top it off with crispy fried onion bits.
Oh, that’s definitely different, and sounds like a great way, too!