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Käsespätzle

Soft German egg noodles layered with melted cheese and topped with crispy fried onions — a Swabian comfort-food classic, and vegetarian.

Quick facts

Cuisine
German
Origin
Swabia, southern Germany
Also known as
Kässpätzle, cheese spätzle
Dietary
  • vegetarian
  • contains gluten

AI summary

Summarizing…

Käsespätzle is soft egg noodles layered with melted cheese and crispy fried onions. It comes from Swabia in southern Germany and is often described as the German cousin of macaroni cheese — hearty, cheesy and vegetarian.

What it actually is

Spätzle — small, irregular egg noodles — are boiled, then layered in a pan or dish with plenty of grated melting cheese (Emmental or an Alpine mountain cheese) so it turns stringy. The top is finished with a generous pile of crispy fried onions and a little butter.

How it's served

  • From the pan, piping hot, with the onions on top.
  • With a green salad to cut the richness — the usual pairing.
  • Sometimes with extra caramelised onions or chives.

Writing it on a menu

  • Name the cheese — it defines the dish (mild Emmental versus a sharper mountain cheese).
  • Highlight that it is vegetarian — a strong meat-free main.
  • Mention the fried-onion topping; regulars expect it, and it sets the dish apart from plain pasta.

Typical ingredients

  • spätzle (egg noodles)
  • Emmental or mountain cheese
  • fried onions
  • butter

Frequently asked questions

What is Käsespätzle?
Käsespätzle is a Swabian comfort dish of spätzle — soft, irregular egg noodles — layered with grated melting cheese until it turns stringy, then topped with a heap of crispy fried onions. It is the southern-German answer to macaroni cheese, served hot from the pan, often with a green salad on the side, and is vegetarian by default. On a menu, name the cheese and note that the fried-onion topping is what regulars expect.
Where does Käsespätzle come from?
Swabia, southern Germany.
What is Käsespätzle made of?
Spätzle (egg noodles), Emmental or mountain cheese, fried onions, butter.
What is Käsespätzle also known as?
Kässpätzle, cheese spätzle.

Related dishes

Schnitzel

A thin cutlet of meat, breaded and pan-fried until golden and crisp — pork in most German kitchens; veal for the Austrian Wiener Schnitzel.

Brezel

The knot-shaped German lye pretzel — dark, glossy and salted outside, soft inside; served plain, buttered, or alongside a Weisswurst.

→ Put it on your menu with Menuella
Reviewed by Menuella Food Team·Updated 2026-07-18

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