Food Friday: Kaas Spaetzle



















When visiting Switzerland we enjoyed Kaas Spaetzle on several occasions. We had it mit speck (with bacon) and with veal. But it is good plain, too. It is kind of like macaroni and cheese but infinitely better.  I tried to make the noodles but for some reason it didn’t matter how much flour I added, it was sticky. I happened to have a box at the ready so I cheated. If you are feeling adventurous, I am including the recipe.


1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground nutmeg

2 large eggs

1/4 cup milk

1.5-2.0 cups shredded Gruyere or Emmentaler cheese

3 tablespoons unsalted butter

2 tablespoons minced fresh chives















In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.















Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.















Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color.  Add the cheese and stir until completely melted and coating the spaetzle.  Sprinkle with the chopped chives and season with pepper before serving.


      1. Traditionally, neither. They are meant for either lunch or dinner, as a main course. They fall under the category “Mehlspeisen” (= flour dishes), which used to be eaten once or twice a week, when people could not afford to eat meat every day.

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