Sophie und Nardos Kässpätzle




  • 2 eggs per person
  • 2 tablespoon of flour per egg
  • cheese in the amount of dough, three types
    • hard Bergkaese (25%)
    • soft Bergkaese (25%)
    • Edamer or Gouda (50%)
  • a pinch of salt
  • some onions


  • prepare the dough by mixing flour and eggs
  • stir the dough until it starts to blister
  • add the salt
  • meanwhile grind the cheese
  • roast the onions for the ultimate upgrade of Kässpätzle
  • press the dough into boiling water
  • get the Spätzle out as soon as you see foam
  • combine the Spätzle and the cheese layer by layer
  • put the whole thing in the oven at 120 °C
  • as soon as the cheese is fully melted -> bon apetit!

Author: Stefan Schwaha


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