German Kaese Spaetzle for 1 or 2

Made This Recipe? Add Your Photo

Total Time
1hr
Prep
40 mins
Cook
20 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Combine dry ingredients in small bowl and set aside.
  2. In a medium-sized bowl, beat egg well.
  3. Alternate adding dry mixture and milk until batter is smooth.
  4. Let batter stand 30 minutes.
  5. Boil a pot of lightly salted water.
  6. Extrude batter either through a spaetzle maker or course cheese grater.
  7. Let boil until spaetzle rise to the top. Remove with a slotted spoon and put in strainer or on paper towels to dry.
  8. Add grated cheese as desired and stir together. Serve immediately.