Atria’s Recipe: Traditional Kaese Spaetzle
Fall is just around the corner and if you’re looking for a way to celebrate Octoberfest, here’s a great recipe from Atria’s Chef Josef Karst to try today!
Traditional Kaese Spaetzle
- Flour 5 cups
- Water 1/4 cup
- Kosher Salt 1 tbsp
- Eggs 8-10
- Nutmeg Pinch
- Shredded Swiss cheese 1 pound
- Shredded Munster cheese 1 pound
- Caramelized onions 1 cup
- Chopped parsley ¼ cup
1. Use a large mixing bowl and start by sifting the flour into the mixing bowl.
2. now add the salt and the water
3. crack eggs one at a time into a cup, than add to the flour
4. after all the eggs have been added start mixing all with a large wooden cooking spoon until you have a smooth dough
5. Now start beating the dough for about 5 minutes until “bubbles” appear.
6. Bring 1.5 gallons of water to a rolling boil and start cutting your spaetzle of the board into the boiling water
7. Wait until the spaetzle all float, then remove the cooked spaetzle and immediately start to layer with the cheese mixture into an oven proof vessel.
8. Ensure that you have enough cheese left to top the final layer of spaetzle and bake at 375’ for 15 minutes.
9. Top all with the caramelized onions and fresh chopped parsley.
10. Serve with a vinaigrette tossed salad or your favorite fruit compote’. A glass of dry Riesling or Rulaender would make it perfect!
Note: There are many ways to prepare spaetzle; here are some options.
A, with pureed spinach
B, with ground liver
C, sautéed with sauerkraut