I first tried this for a culture project and it was absolutely fantastic! I make a smaller batch, but that's because I'm a college student, but this can be easily doubled or tripled for more people. I also have no spaetzle maker, so I just spooned a portion of the batter onto a course cheese grater and pressed it through with a spatula. I also wore an oven mitt so my hands weren't burned by the steam as I held the grater over the pot. It's a little tricky at first, but as the batter sits in the grater over the pot, it gets a little thinner and will drip through easily as you press it. Also, I don't have any authentic cheeses, but mine turned out splendedly with grated cheddar and mozzarella.
My Private Note
Units: US | Metric
- 1Combine dry ingredients in small bowl and set aside.
- 2In a medium-sized bowl, beat egg well.
- 3Alternate adding dry mixture and milk until batter is smooth.
- 4Let batter stand 30 minutes.
- 5Boil a pot of lightly salted water.
- 6Extrude batter either through a spaetzle maker or course cheese grater.
- 7Let boil until spaetzle rise to the top. Remove with a slotted spoon and put in strainer or on paper towels to dry.
- 8Add grated cheese as desired and stir together. Serve immediately.
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Nutritional Facts for German Kaese Spaetzle for 1 or 2
Serving Size: 1 (72 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 323.8
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 2.4 g
- Cholesterol 215.7 mg
- Sodium 667.7 mg
- Total Carbohydrate 49.8 g
- Dietary Fiber 1.8 g
- Sugars 0.7 g
- Protein 13.7 g