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Chef: Thomas Gates

Serves: 4


Mr. P introduced me to späzle some years ago and this same recipe served without the cheese and with a brown sauce is delicious. However, in my more recent trip to Germany I discovered Käsespätzel or the worlds best mac and cheese.


1 1/2 cup all-purpose flour
1/2 tsp baking powder
3/4 tsp salt
2 large eggs
1/2 cup milk
1/2 cup grated gruyere cheese

Integrate first four ingredients.
Beat together eggs and milk.
Add wet to dry ingredients and beat together with a wooden spoon to create an elastic batter.
Bring six cups of salted water to a simmer.
Force batter through a spätzel maker or colander into bubbling liquid.
The batter will puff into irregular shapes as it cooks.
They are done when they rise to the surface (like gnocchi).
Lift them from the water with a spider or slotted spoon.
Set on paper towels to dry and then move to a casserole dish.
Add grated cheese and pepper and mix to combine/melt.