REAL AUSTRIAN KAESESPAETZLE

REAL AUSTRIAN KAESESPAETZLE

Cheeselovers beware, you are likely to get a serious “cheese-overdose” from these real Austrian Kaesespaetzle!!!

Kaesespaetzle, pronounced kɛːzəˌʃpɛʦlə, are selfmade noodles made with eggs and stuffed with cheese and onions, well known to parts from Austria and southern Germany by a long run.

It would be an understatement to compare them with “mac ‘n’cheese”, this might give you a hint into the right direction though 😉

Cheese is by far the main ingredient of this favorite dish of ours, we have many favorite dishes as you may have guessed.

But the cheese needs to be of special kind, it has to melt away and pull loooooong THREADS.

This will give you the “special-eating-pleasure-feeling” which needs to go along with this soon to be your favorite Kaesespaetzle recipe too!

Malte and I have spend some time optimizing the cheese thing for you already, an amalgamation of swiss Emmentaler and Gruyère work perfect for Kaesespaetzle, maybe you can get a hand on them, it´s worth it!

Ingredients

• 1.8 lb flour (fine)
• 10 eggs from happy chickens
• 7 fl oz milk
• 0.7 lb gruyère cheese
• 0.7 lb edam cheese
• 2 lb onions
• 8 tbsp olive oil
• Salt
• Pepper from the mill
• TOOLS
• Mixing bowl
• Whisk
• Large pot
• Casserole dish
• Large kitchen knife
• Cutting board
• Large frying pan
• Spatula
• Cheesegrater
• Spaetzle maker*
• Medium sized kitchen sieve

Instructions

PREPARATIONS

1. Use Mixing bowl & whisk: stir the eggs and milk together until smooth, add flour little by little to prevent getting lumpy, stir, stir, stir, add 3-4 pinches of salt, dough needs to be runny and stable at the same time, leave to rest.
2. Use large pot, oven & casserole dish: heat around 1 gal of saltwater, preheat oven to 250°F, place casserole into oven.
3. Use cheesegrater: grate all the chesse, mix it together with hands, put aside, leave some cheese for the last "toping"!
4. Use big kitchen knife & cutting board: cut all the onions into halves and rings.
5. COOKING TIME
6. Use large frying pan & spatula: add all olive oil to pan and preheat until just before steaming point, add onions, stir them now and then using medium heat, add salt, when caramelized cover them and set aside.
7. Use Spaetzle-maker*, whisk & large pot: place the Spaetzle-maker over the boiling saltwater, spin the whisk inside the Spaetzle-dough gently, place the dough into the Spätzle-maker, rock it back and forth according to pictures above.
8. Use medium sized kitchen sieve: stir the Spaetzle gently with the sieve to prevent sticking, adjust heat accordingly, leave to simmer until done.
9. The Spaetzle will float on top of the salt water, take some out to get a feeling when they are done.
10. Spread the Spaetzle into the preheated casserole, put some onions and grated cheese on top.
11. Repeat steps 5-7 until the Spaetzle are all in, make a last layer of onions and cheese, leave to "melt through" for another 15-20 minutes, garnish with parsley, serve hot with green salad and your favorite cold beer!

Notes

*Instead you could use a simple single cheesegratersheet or colander, make sure to get one with big holes though. You can apply the dough with a spreader and whipe the dough through the holes 😉

Recipe Source:awandererslust.com