Rating: 4.5 stars 4.6
166 Ratings
  • 5 star values: 124
  • 4 star values: 28
  • 3 star values: 13
  • 2 star values: 0
  • 1 star values: 1

A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.

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  • Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.

  • Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Nutrition Facts

245 calories; protein 11.5g; carbohydrates 20.1g; fat 13.1g; cholesterol 101.7mg; sodium 376.6mg. Full Nutrition
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