One year of Presto Pasta Nights: Allgäuer Käsespätzle

Nearly to the day Ruth from Once Upon A Feast announced the Presto Pasta Nights. Foodbloggers around the world collected together gazillions of pasta choices. Check here for the year 2007 and here for the last 8 weeks in 2008.

For the big birthday party I prepared the German response to Mac ’n Cheese

Allgäuer Käsespätzle – Spätzle mixed with grated cheese from Allgäu and fried onion

Allgäuer Käsespätzle

The boys said, it tasted like the Bavarian original.

No translation for Spätzle, it is a specialty from Southern Germany, made by boiling small lumps of dough made from flour and eggs. Here is a discussion how to translate the word Spätzle. The Allgäu is an area in the southwest of Swabia, belonging to Bavaria and Baden-Württemberg, two federal states of Germany. This region produces a cheese like Emmental cheese, which is called Allgäuer Emmentaler.

Making Spätzle is very difficult for a North German, a real Swabian housewife scrapes her Spätzle with a knife or a scraper like Rike. I used a fool-proof tool.

Rahmwirsing auf Spätzle 002 Rahmwirsing auf Spätzle 003 Rahmwirsing auf Spätzle 004

The recipe is simple, the rule of thumb says per person 100 grams Spätzle flour add one egg. Work up the ingredients with water and salt to a thick batter and shape the Spätzle into boiling water.

To make Spätzle to Käsespätzle, layer alternating Spätzle and grated cheese in a warm dish, cover the last layer with fried onions. Put on lid and let warm through for 5 minutes in a warm oven until the cheese is melted. Serve and enjoy!

Allgäuer Käsespätzle 002 Allgäuer Käsespätzle 003 Allgäuer Käsespätzle 004

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