Weekend Cooking: Kasespaetzle



1 Cup    All Purpose Flour

1 Tbls   Salt

1/2Tbls Ground Black Pepper

1/2Tbls  Ground Nutmeg

2 Large Eggs

1/4 Cup Whole Milk

In a large bowl combine flour, salt, pepper and nutmeg. Make well in the center of mixture.

In another bowl whisk eggs and milk together.  Pour into dry ingredients.

Gradually draw flour from the sides and combine well.  The dough should be smooth and thick.

Let the dough rest for 10-15 minutes

In a large pot bring 3qts salted water to a boil.  Then reduce to simmer.

To form the Spaetzle:

Hold a large colander or slotted spoon over simmering water and push the dough thru holes with a spatula or back of spoon.

Cook in small batches, not to overcrowd to pot, for 3-4 minutes or until Spaetzle floats to surface

Stir occasionally to prevent sticking.  Pour Spaetzle into colander and give a quick rinse with water.


1          Onion, sliced very then

1/2LB    Grated Gruyere or Garden Variety Swiss cheese

3 Tbls   Unsalted Butter

Fry onion in a little oil until brown and crisp, set aside.

In a heavy non stick skillet heat Spaetzle in butter

Add cheese and toss with Spaetzle, when cheese melts transfer to large bowl and top with crispy onions

Check out Oktoberfest, starting Saturday, September 19, 2009 at Noon.  For more information, visit http://www.freethehops.org/oktoberfest/.

Featured on FOX6 News Saturday Morning on September 19, 2009 from The J. Clyde.