Chef Frank Makes Kasespatzle (cheesy German pasta)

We make this for Oktoberfest every year. Spatzle is one of those things I should make more. Not only is it delicious it is easy to make. I hope you all make & enjoy this.

Special thanks to Kaserei Champignon for sponsoring this video
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Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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Cheese sauce

4 tbsp/56 g butter
1 clove garlic, chopped
flour as needed
1 1/2 cup/354 ml milk
1 1/4 cup/284 ml heavy cream
12 oz/340 g Cambozola cheese

Spatzle

6 eggs
3 cups/384 g flour
3/4 cup/177 ml milk
salt

Onions

4 tbsp/56 g butter
3 medium onions, sliced
1 clove garlic, chopped

[ErC]

Hello Frank,
as a swabian (the region in germany where this dish comes from) I think it is awesome that you gave your shot on this recipe. It looks really tasty! It kind of reminds me of a hybrid between Kässpätzle and Mac'n'cheese.
If you want to try the authentic recipe here is what I learned from my grandma: So for the Spätzle: the dough is basically just made of fluor and eggs. If its to dry we usually add a bit of sparkling water instead of milk like you did. Then you have to beat the dough. This means that you use a wooden spoon (the ones with a hole in the middle work best) and really slap your dough until you will see some bubbles inside. This means that it is ready to go. For the cheese: we usually don't make a cheese sauce but instead we just put a layer of Spätzle followed by a layer of cheese in our dish and then stack it layer by layer. I never saw someone use soft blue cheese for that. What I recommend is grated Emmentaler cheese (I think americans just call it swiss cheese (its the one with the big holes, in this case from the region Emmental) which melds very well and has a mild flavour mixed with a strong flavoured, nutty mountain cheese (german: Bergkäse). You can find both in the nearby alps. Optionally you can add some additional cream as well if you like it very creamy, I prefer without that but thats a matter of personal taste (I like to eat my Kässpätzle a bit dryer and have a nice fresh salad next to it. The light salad and the heavy Kässpätzle do complement each other very well). In general I'd say it is fine to also put some onions inside the Kässpätzle but make sure to keep some for the topping. They're awesome. For seasoning: salt and pepper is good, what also goes really well with Kässpätzle is nutmeg. If you have the chance: give it a try.

[rmur]

Frank, I'm old (er) and I've cooked for many years. That doesn't mean I know what I'm doing LOL. Watching you, I get to learn and that is a priceless legacy for you. I've made many of your dishes and enjoyed them all. I don't use the amount of salt that you use because I've already had two heart attacks, don't need another one. Keep the ideas coming!

[ianmccollum]

Aprons (or T-shirt) with “Make sure you get it everywhere” printed on them would be awesome. I’d totally buy one of those.

[philippmuller]

I'm watching your videos since years, and as a german myself it makes me so happy to see you make a german dish, specially some comfort food like Käsespätzle. ^-^ i'm really curious what you will make different :D

[davonc]

Greetings from Germany! While not "traditional" like I learned, its still looks realy great! We generally use water insteat of milk for the dough, but the consistency looks good anyway and the cooked end product too! Also traditionaly its less of cheese "sauce", but rather hard cheese is melted into the Spätzle in a cast iron pan.
Regardless I realy like your take on this dish and I'm gonna try to do your reciep too!

[lukaspaulus]

Greetings from Germany :) While the recepy is not traditional it`s always nice to see somebodies new twist on a classic. Also really cool community you have here all positive with none of the THAT´S NOT HOW IT´S SUPPOSED TO BE MADE comments :)

[haleywagner]

I love Frank. I love his energy on Epicuriouse and he's no different on his own channel. Without knowing him from Epic anyone could tell he's a culinary teacher with how much he knows, how he holds himself and he's forgiving. I'm so happy to have found an only Frank channel ❤️❤️

[larsfarmer]

Hey Chef, the way you pronounce Käsespätzle is absolutely fine. I like to use a cheese like Emmentaler and a bit of Gruyere, but I will try it with a white rind cheese.
Thanks for all the nice videos and keep up the good work.

[tangwiggins]

Hey Chef Frank,
big fan of your channel and show. Lots of knowledge to be acquired and techniques to learn.
Here's how I tend to make Käsespätzle at home and how I learned to make it from my mother. We don't make a cheese sauce and this tends to be a one-pan meal (aside from the spätzle): Fry some onions and brown them in a pan, put your cooked spätzle on top, add your freshly grated cheese of choice on top of the spätzle, add a dash of water to the pan and put a lid on the pan.

Also, I just want to say that your spätzle look perfect.
I have never seen somebody use blue cheese before, but for people who like blue cheese this is certainly wonderful.
Usually, you put röstzwiebeln (roasted onions) on top, yes but I much prefer caramelized onions made in the same pan as the dish, closer to what you made.

[shellycarter]

Awesome recipe! I’ve always used a dollar store sieve, for pasta. It works really well and only costs 1 dollar! It makes perfect pasta!

[peterschutzek]

Oh. And to traditional Käsespätzle I like to drink Trollinger or Trollinger-Lemberger.

[simonsanchez]

Great Video! We do it at home with this steps. Just cook first the Spätzle (spoken like Shpaetzle) and than take the cheese (mountain cheese, Emmentaler & Gambozola) and make a layer of Spätzle and a layer of cheese. At the top comes cheese and the caramelized onions. 10 minutes break and "guten Appetit"

You don't need to precook the cheese, but it is also great. Omg now I want some Käsespätzle... 🤤

[savorymarshmallows]

Sponsored by Cambozola has to be a bucket-list moment. Does this mean we're going to get future recipes with the black label and the champignon? Please?

That big spaetzle maker looks great but I have no idea where I would put it. The kitchen skill I need most at this point isn't cooking, it's storage.

[shmonkee]

I'm a really big fan since i first saw you in epicurious cooking, now that I found your channel I genuinely enjoy watching you cook. Thanks for the content!

[geminidance]

You had me at cheese, Frank. CHEESE!!

[MCHL]

I am from Germany and i make it in 2 ways, either in the oven with one layer spätzle and one layer cheese and Then repeated or in the Pan, where you put the cooked Spätzle in the Pan with the cheese with a little water, that it gets very schlotzig (its a German Word) a little bit Like Carbonara and for both Versions for me its crispy onions, but many Others Like onions when they are soft and caramelyzed and put on top of both dishes

[Spedyboy]

This is awesome. I'm part swiss and they have it in switzerland too, mum made it for my family all the time and it was always loved! I've seen plenty of other comments with tips on how to cook this so hopefully i can help people say it. Käse (kesa) Spätzle (shpetzly), but im just excited to see helvetic food get some love 😁😁 (also if you have some left over Spätzle that isnt mixed with the cheese you can freeze it then on another night you can use it as pasta or fry it in some butter for a great side dish 😋)

[TTM]

👍👍 two thumbs up for the incredible Chef Frank

[alexandernorman]

The pasta looks like tiny dumplings. Looks easy to make. I may try it some time.

[daphnepearce]

Chef Frank....(groan) spaaaytz-el! (I lived in Germany during my teen years) Okay, I've always thought of this as more of a dumpling rather than pasta, but this looks outstanding with the cheese sauce. Danke Schon!