German "Käsespätzle"


This south-German dish is quite simple: It consists of German egg-noodles, called ""Spätzle"", with melted cheese and freshly grinded black pepper freshly added.

In Germany this traditional dish is usually cooked in Fall/Winter and especially in the mountain regions. After a cold winter day full of sled riding, skiing or hiking in frozen forests and snowy hills there is nothing better than this dish! Submitted by student George Stahlmann


  •  1 onion
  •  1-3 garlic cloves (as wished)
  •  a spoon of honey (optional)
  •  black pepper in a grinder
  •  salt
  •  a sip of olive oil
  •  4-5 oz. fresh cream and 4-5 oz. whole milk
  •  6 oz. (1 Package) of shredded Emmentaler Cheese or Swiss Cheese
  •  1 Package (17.6 oz) German Egg Pasta (available at Kroger)


  • Bring 1 gallon water with salt to boil. Add the German egg-noodles and boil them as instructed on the package. Finally, let the egg-noodles drip off in a sieve.
  •  Meanwhile, Cut the onion in fine dices. Give a sip of olive oil in a pot and add the diced onion and shortly afterwards the spoon of honey. Caramelize the onions with the honey until they are done.
  • Give the cream and the same amount of milk into the pot. Reduce the heat to a moderate level and stir from time to time until the cream boiled.
  •  Cut garlic meanwhile in fine dices or use a garlic press. Add the garlic to the cream sauce. Reduce the heat to a low level. Season the sauce as whised with salt and other spices (such as Italian Seasoning Spices/touch of Curry, as wished).
  • Give now the egg-noodles from the sieve into the sauce. Stir until the egg-noodles are soaked with the sauce.
  •  Add the shredded cheese, turn the egg-noodles at the same time as this mixture will be quite sticky! If necessary, increase the heat so that the cheese melts easily without burning.
  • Serve hot and grind shortly before eating the black pepper over it.