Swabian noodles with mountain cheese and caramelized onions (Käsespätzle) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 93) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Austrian beef stew (Wiener saftgulasch)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on March 13, 2025

    I served the spätzle without the cheese alongside pan-charred asparagus and German beer sausages. The dough is really loose, seems too liquidy to cut into ribbons but it worked perfectly through the holes in my spätzle contraption. These are wonderfully light in texture. Next time I will transfer them to a colander before the serving as the bottom of the dish got a little soggy.

  • pattyatbryce on December 18, 2024

    A tad plain. Boosted by eating with something with more flavor/acid. Needed a touch more club soda than written, but otherwise very easy dough to work with.

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