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Austrian Käsespätzle:
Austrian-style Macaroni Cheese

What's The Big Idea?

Home made pasta and cheese - hearty and warming after a hike in the Alps. The pasta isn't "macaroni", strictly speaking, but it doesn't matter. "Spätzle" are the traditional Austrian and Southern German noodle-like pasta, which are surprisingly easy to make from scratch, and really tasty on a cold winter's day...

Shopping List

Here's the list of what you need:

  • 400g plain flour
  • ½ teaspoon salt
  • ¼ teaspoon grated nutmeg
  • 4 large eggs, beaten
  • 300ml milk
  • 2 medium onions, sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 175g cheese (e.g. Gruyère, Emmental), grated
  • A few chopped chives to garnish

What To Do

  • Add the flour, salt and nutmeg to the bowl of a food mixer. Mix well
  • Make a well in the center of the flour mixture and pour in the eggs. Add the milk
  • Using a dough hook, "knead" the dough for 15-20 minutes, or until bubbles appear
  • Meanwhile, fry the onions in a little vegetable oil until browned (but not burned). Remove from the heat and set aside
  • Bring a large pan of salted water to the boil, then reduce the heat to a simmer
  • Place a few spoonfuls of the dough into a colander above the pan, and push the "Spätzle" through the holes into the water
  • Cook for about 2-3 minutes, or until the noodles float to the top
  • Remove with a slotted spoon and set aside. Repeat with the remaining dough
  • Tip all the "Spätzle" into a bowl of cold water, then drain
  • Meanwhile, tip the boiling water out of the saucepan and add the butter
  • Melt over a medium heat. Add the drained noodles and stir well
  • Stir in the grated cheese, and cook over a low heat, stirring constantly, until everything is well mixed together
  • Serve in bowls, topped with chopped chives

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