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Käsespätzle from Germany

Käsespätzle

Soft egg noodles layered with cheese and fried onion. · Germany

📍 Swabia, Allgäu ★ 4.5
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Soft egg noodles layered with cheese and fried onion.

About Käsespätzle

Soft spätzle egg noodles are layered with mountain cheese until melting and gooey, then crowned with a heap of deeply caramelised onion. It is the alpine answer to mac and cheese.

🏛️ History & Culture

Käsespätzle hails from the Alemannic-speaking regions of southern Germany, particularly Swabia, and is equally cherished in Austria and Switzerland, where its exact origins are debated among local traditions. The dish likely emerged from humble farmhouse cooking, using simple staples—flour, eggs, and mountain cheese—to create a filling meal for alpine communities.

Regional variations hinge on the cheese: Swabian cooks favor tangy mountain cheeses like Bergkäse or Emmentaler, while Austrian versions might blend in milder varieties, and the caramelised onion topping remains a unifying signature. Culturally, Käsespätzle is a beloved comfort food, served in rustic taverns and beer gardens across the Alps, often paired with a green salad or apple sauce to cut its richness.

🍳 How to make Käsespätzle

AI-assisted, not kitchen-tested

Käsespätzle

Soft, tender spätzle noodles are layered with Emmental and butter until melting and gooey, then crowned with deeply caramelised onions. This is the Alpine answer to mac and cheese.

Prep
30 min
Cook
25 min
Total
55 min
Serves
4
Difficulty
Medium

Recipe ingredients

  • 400 g (14 oz) all-purpose flour, or spätzle flour, if available
  • 4 whole (4 large) eggs
  • 120 ml (½ cup) water, sparkling or still, as needed for batter consistency
  • 1 tsp salt, for the batter and cooking water
  • freshly grated nutmeg, ¼
  • 300 g (10½ oz) Emmental cheese, grated; substitute Gruyère or Bergkäse
  • 60 g (2¼ oz) butter, unsalted, divided
  • 2 medium onions, thinly sliced into rings
  • 1 pinch sugar, optional, to help caramelise onions

Steps

  1. 1 In a large bowl, whisk flour, 1 tsp (5 g) salt, and nutmeg. Make a well, crack in the eggs, and add 60 ml (¼ cup) of the water. Mix to a stiff batter, adding more water a tablespoon at a time until the batter is thick but drops reluctantly from a spoon (like a very thick pancake batter). Let rest 15 minutes.
  2. 2 Meanwhile, caramelise the onions: in a large skillet over medium-low heat, melt 30 g (1 oz) butter. Add the sliced onions and a pinch of sugar if using. Cook, stirring occasionally, for 15–20 minutes until deep golden brown and very soft. Remove onions from the skillet and set aside; wipe skillet clean.
  3. 3 Bring a large pot of salted water (about 4 litres/4 qt) to a gentle boil. Use a spätzle press, a colander with large holes, or a wet cutting board: press or scrape the batter through the holes into the water, working in batches so the pot is not overcrowded. Boil spätzle until they float, about 2–3 minutes. Fish them out with a slotted spoon into a colander, drizzle with a little cold water to stop cooking, and set aside.
  4. 4 In the same skillet used for onions, melt the remaining 30 g (1 oz) butter over medium heat. Add half the cooked spätzle, then sprinkle with half the grated Emmental. Top with the remaining spätzle and the rest of the cheese. Drizzle with 1–2 tablespoons of reserved spätzle cooking water if the mixture seems dry.
  5. 5 Cover the skillet and cook over very low heat for 5–7 minutes, until the cheese is fully melted and the bottom of the spätzle starts to crisp slightly. Do not stir.
  6. 6 To serve, slide the Käsespätzle onto a warm plate or divide among plates. Pile the caramelised onions on top and serve immediately.
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Ingredients
Steps

Käsespätzle — frequently asked questions

What is Käsespätzle?

Soft spätzle egg noodles are layered with mountain cheese until melting and gooey, then crowned with a heap of deeply caramelised onion. It is the alpine answer to mac and cheese.

What is Käsespätzle made of?

Käsespätzle is made with spätzle, Emmental, onion, butter and nutmeg.

Where does Käsespätzle come from?

Käsespätzle comes from Germany, and is especially associated with Swabia, Allgäu. Käsespätzle hails from the Alemannic-speaking regions of southern Germany, particularly Swabia, and is equally cherished in Austria and Switzerland, where its exact origins are debated among local traditions.

Where can I eat Käsespätzle?

An alpine hut, served bubbling with extra fried onions.

How do you make Käsespätzle?

Making Käsespätzle at home takes about 30 minutes of prep and 25 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Germany

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