Recipes Spatzle & Kase (Cheese) Spatzle Biergarten Restaurant


3 cups eggs
1.5 pounds all-purpose flour
4 ounces semolina flour
1.3 ounces salt
3 gallons water

Method of Preparation:

Mix the all-purpose flour and semolina flour together then add the salt and incorporate well. Mix in the eggs until you have a firm but wet consistency. Fill large stock pot with water and add 1 tablespoon vegetable oil. Bring to a boil. Using a spatzle press, press the spatzle dough through the holes. The spatzle will be cooked when it floats to the top of the water. Remove the spatzle from the water with a slotted spoon. Put it into a strainer. Let it stand a while so it can dry up a little.

Saute the cooked spatzle in a pan with butter, season with salt, white ground pepper and little ground nutmeg to taste. Saute the spatzle until it begins to turn golden brown. Garnish with chopped parsley or chives. Eat right away. Enjoy.

Kase (Cheese) – Spatzle


3 pounds (cooked) spatzle
1 cup grated Swiss cheese
1/4 cup butter
pinch (to taste) salt
pinch (to taste) ground white pepper
pinch (to taste) ground nutmeg
1 cup diced onion
1/4 cup chives, chopped

Saute the cooked spatzle in the skillet with butter. Season with salt, pepper and nutmeg. Add the grated Swiss cheese and mix well.

Sear the onions to a nice brown color and add butter. Put the onion butter over the Kaze spatzle. Add chopped chives before serving. Enjoy.