Chef Frank Makes Kasespatzle (cheesy German pasta)
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- Опубліковано 25 чер 2024
- 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.
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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
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.
yes. This is it
Well, I also know the Allgäuer Käsespätzle, which are made with Limburger and Emmentaler.
I recommend to add Emmentaler. It is the easiest way to get a extra cheesy consistence to the Käsespätzle.
Hab genau das kommentar gesucht, sonst hätte ich es geschrieben
Ganz genau my dude 😎
Thanks for detailed instructions and a friendly tone :)
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!
Aprons (or T-shirt) with “Make sure you get it everywhere” printed on them would be awesome. I’d totally buy one of those.
Oh. And to traditional Käsespätzle I like to drink Trollinger or Trollinger-Lemberger.
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 :)
Jaaa 😂
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 ❤️❤️
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!
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
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.
Yep, exactly how I make them as well. Greetings from the bavarian half of Swabia
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.
Thank you
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... 🤤
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.
I have done at least 4 other videos with the company. There are a few black label ones.
I LOOOVE spaetzle, but I've never worked up the nerve to man make it myself. Maybe all the discussion in the comments here will be the encouragement I need.
You had me at cheese, Frank. CHEESE!!
We don't use onions, garlic or cheese with mold cultures due to allergies in the household. So I add seasonings to the flour for the noodles, Paprika; Nutmeg; Cinnamon and White Pepper. Some times I will put dried herbs into the coffee grinder and use them. We don't always use the same cheese as my husband likes to experiment with dishes.
Definitely my version of the dish not traditional
I live in a small village in the south of Bavaria and we always get fresh milk from a local farmer to drink with the Käsespätzle
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!
Hey Frank,
cool that you made some Spätzle, personally I love them in a cream sauce with mushrooms and pork tenderloin medallions and maybe some broccoli for a good conscience.
Sounds good
Wunderbar!
I resurrected my childhood Huckleberry Hound spoon for taste testing:-)
I love cambozola. I just eat a wedge of it plain
I could too
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!
Thanks for watching
Approved from Austria.... ,😋
👍👍 two thumbs up for the incredible Chef Frank
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
Endlich jemand der den Sinn von Röstzwiebeln auf Spätzlen versteht
@@gefrkowalskie9570 Röstzwiebeln sind halt geiler als Schmelzzwiebeln
in addition to what people said before, you don't really need the equipment for making the Spätzle, a traditional technique is also to put some dough on a wooden board and just scrape them into the water by hand with a butter knife. You get thinner Spätzle, but they're also longer.
It's super nice to see you making traditional German food. A few things are different tho. First of all, you are making Knöpfle and not Spätzle. It is the same dough but a different shape. The short or small ones are Knöpfle, Spätzle are long and thin. :)
Usually there is no sauce in Käsespätzle. It is just layers of Spätzle and cheese and onions on top.
Since I don't like blue cheese, I preffer to use gouda.
Thanks for the clarification
The pasta looks like tiny dumplings. Looks easy to make. I may try it some time.
By the way, you make Knöpfle and not Spätzle. Spätzle are Made with a wooden Board and a scraper^^
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 😋)
Would love to see how you cook for a large group, if it's not too complicated I'd love to start an oktoberfest tradition in my home. German cuisine is the best
Now I'd love to see your take on a German schnitzel!
Or Viennese.
I’ll get to that eventually
@@ProtoCookswithChefFrank maye you should do a pork knuckle/schweinshaxe at some point 🤣
Spat-zel
If someone should prefer wine, then I would recommend a semi-dry Dornfelder to Cambozala.
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!
I’ll learn
@@ProtoCookswithChefFrank lol!
It´s more Southern German. We don´t eat Spätzle that much in Northern Germany.^^ Anyway... Greetings from Germany! :D
The pronunciation is fine, but you might want to try "Kay-sah-shpetz-lah". Emphasis is on the first and third syllables. Note the "sh" in front of the p: s+p makes an "shp" in german (and s+t makes a "sht", by the way). The "e" in "shpetz" is pronounced the same as the "e" in "when". Sorry to all linguists.
Thanks
Well, doesn't look too bad, but, usually, we don't make a cheese sauce, but just add the grated cheese to the spätzle. The heat melts the cheese and stir, stir stir. I think some might add some milk or cream to make it more liquid, but that's it. The spätzle usually get panfried in butter after cooking.
And it's usually made with cheeses like Höhlenkäse (cave cheese), Bergkäse (mountain cheese), maybe a bit of Emmentaler... the kinds of cheeses that would be made on a farm in a mountainous region in germany.
I hope this doesn't sound douchey, but... maybe down the line, or for the next Oktoberfest or something, do another run with a more "authentic" recipe? :D
Are those cheeses you mentioned like a farmer's cheese? Just real simple?
@@alexandernorman5337 Well, at least they tend to be semi-hard to hard cheeses, usually with little or no holes. Usually with quite a strong flavour.
Wikipedia for the rescue:
Bergkäse (German for "mountain cheese") refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes[1]), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically (especially in Austria) for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.
@@undertakernumberone1 Not farmer's cheese then. At least not like how it's made here in the States. I'd like to try this so can you give me something close. Gruyere? Manchego? Gouda? I can get these - often European imports. And Gruyere and Manchego both have a bit of a nuttiness.
@@alexandernorman5337 Gruyere might be reasonable close, I think. I also add gouda sometimes. Dunno on Manchego.
And, as i said, some emmental cheese can also be added.
At last, the Chef Frank Oktoberfest recipes have returned!
I need make it in school
Looks good. I bet adding in shredded roast turkey or chicken would be great, like a hot brown casserole.
I was just thinking that. Maybe with some sort of bread crumbs on top too. Sounds yummy!
I forget how my dad does it, but I think he makes a firmer dough, and then runs it through a cheese grater
🤔 I think my tin steamer tray might work for this... gonna have to give it a try.
For fewer carbs, could we dip the pretzels in a combination of the onions and cheese sauce?
Hey Frank!
You should definitely try some traditional Romanian food. We have awesome recipes.
Please do a pork knuckle video!!!
I thought you were going to put the other wedge of cheese in the pasta. LOL how can I make these delicious recipes you showcase without the salt? I know that the salt gives food flavor but I have had 3 strokes in 5 months at age 49. I really don't want another one but how do you add flavor without salt?
cambozola is a great cheese but personally I prefer a mix of gruyere and swiss
You disliked "Käsespätzle"?
You may hate: "Kaaspootzn"
greetings from germany. This looks pretty delicious, but the ,,sauce,, isnt like we are use to. Originally we dont use a bechamel sauce, there is only grated cheese like Allgäuer mountain cheese (sorry i dont know how to translate it better) and butter and no blue cheese. Käsespätzle are not as creamy as Chef Franks version
Honestly, a creamier version sounds a lot better
@@wannendlichrevo2750 In a creamier version is lesser cheese, and Käsespätzle is famous for its pure taste of cheese
Dear Chef Frank Proto,
Thank you for the ingredients list. can we have the cooking directions pleased A.K.A. newbie cook
We usually don't use Cambozola for Käsespätzle (but we probably would, if we got sponsored by them).
Would the batter make a good dessert? Like sprinkling with brown sugar or something?
How would you recommend making spatzle if you don't have room in your kitchen for a spatzle maker? You mentioned that you don't need one but I don't think you mentioned any alternatives...
Make the dough a little more liquidy and use a colander
Chef Frank, huge fan and just curious:
Is their a reason to pour the milk in all at once and have to use a whisk? Why not just slowly add the milk and let it absorb it? That's how i've always done it so just curious if I'm not doing it in the ideal way.
Either way looking forward to trying this recipe!
It's faster and as it's going over noodles and having chunks of cheese added lumps won't be as noticeable would be my guess. The pour slowly method is the one I prefer too as I can control the thickness of the sauce better.
Pouring in one shot means no more potential spills while pouring. Multiple stages means more attention is needed and there's still an open container of spillable liquid.
In a busy kitchen, that can be a significant hazard due to lack of space.
When your family does it, what is the cheese you or your brother-in-law often use. I will make it with the zola, but I am also curious about what was also common in your household.
Spatzle needs nutmeg.
If you drop the "e" in your pronunciation, you'll be right on. :D
Does this come with a cardiology appointment?
So is like a cheesy pasta cake?
Hello Chef Frank. I am enjoying Käsespätzle since 45 years and are cooking those since 35 years. My grandparents and my father have their origins at the Schwäbische Alb.
What you show here probably is delicious and I tend to try it. But it is NOT Käsespätzle, it is more a Überbackener Knöpfleauflauf mit Käsesoße - a baked Knöpfle hotdish with cheese sauce.
Please learn and teach to make Spätzle by hand - with a knife or scraper and a wooden board . Not with that kind of childish scraping- tool you are using. I highly appreciate Your way and art of cooking and are on of the first 50 subscribers of your channel. What you are showing here should not be called Käsespätzle. But PLEASE rename this video.
You are invited to visit us here in Germany, I’ll show you how to make Spätzle, Käsespätzle and some variations like Spätzle with lentils and sausages if you like.
As always Bavarian seems to be "the German thing". Its not. It's just a part of Germany. I think it's sad because everybody misses what Germany is. Everyone knows just parts of the south...
Anyways, nice Recipe, different to what I know but I bet it's tasty too!
It's pronounced spat-sl.
Brought up a in the area (Alpine region) where this dish originally comes from this is an interesting take on this dish, as also here the cheese is used that is widely available.
This used to be a dish with ingredients available also in the cold season in the mountains.
The original take is a bit different as its assembled as layers of Spaetzle and aromatic hard cheeses (usually three different types of local cheese). But in what every cook takes the most pride in is the onions, different ways to do it but everyone tries to excel in this garnish.
Here is a quite typical local recipe: ua-cam.com/video/RPk3maTc-oQ/v-deo.html