Austrian Kaesespaetzle Cheese Spaetzle Recipe

Ingredients for Austrian Kaesespaetzle Cheese Spaetzle

• 3 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 2 cups milk
• Gruyere Cheese
• Edam Cheese
• Onion
• Olive Oil
• 1 teaspoon salt
• Fresh Ground Pepper
• Fresh Parsley

How to Make Austrian Kaesespaetzle Cheese Spaetzle

1. In a large bowl, whisk together the eggs, salt, pepper, and nutmeg.
2. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Let the dough rest for 10-15 minutes.
3. Bring a large pot of salted water to a rolling boil.
4. If using a spaetzle maker, follow the manufacturer's instructions. If using a colander, hold the colander over the boiling water and push small portions of the dough through the holes using a spatula or spoon. Cook until the spaetzle float to the surface (about 1-2 minutes).
5. Remove the cooked spaetzle with a slotted spoon and set aside.
6. In a large skillet, melt the butter over medium heat. Add the onions and sauté until softened (about 5 minutes).
7. Stir in the flour and cook for 1 minute, creating a roux.
8. Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, then reduce heat and cook until the sauce thickens (about 5 minutes).
9. Stir in the cheese until melted and smooth. Season with salt and pepper to taste.
10. Add the cooked spaetzle to the cheese sauce and toss gently to coat.
11. Serve immediately, garnished with fresh parsley (optional).