Spätzle are different than Gnocci...Gnocci are made out of potatoe dough...Spätzle are made out of flour..although making Spätzle variates..the Schwaben don´t use milk but water because Schwaben are known for being "stinted"😉 🤣 respectively in earlier centuries the Schwaben were poor and milk was too valuable for other products like butter for instance because there were not that much cows respectively not every household had one or even more of them because cows were expensive so they used water to make a "cheap version" which is now their trademark for "Original Swabian Spätzle" But I prefer those made with milk for 2 reasons..One: I prefer the taste..Two: the dough is made way quicker. But generally Spätzle are made out of flour, eggs, milk or water and salt ...Basically - when you use milk - very similar to a pancake-dough but the proportions are different meaning way more flour is used therefore the Spätzle-dough is by far not that liquid and a pancake dough is seasoned with sugar (and some add just a very little pinch of salt as well) instead of salt. I made that comparision because I make a pancake - dough and Spätzle- dough very often in one step where I first made a big portion of unseasoned liquid pancake- dough where I put half of it in an other vessel and make by just adding more flour a Spätzle- dough..the pancake part gets sugar and the Spätzle part gets salt an both got stirred up a bit..... So the basic for a maindish and a dessert are made in one step in just round about 5 minutes. The Spätzle got then boiled in already boiling water (either by using a Spätzle Presse or a Spätzle Reibe where the dough drops in drop-form in the boiling water ) which lasts a minute because they are ready when they start to swim in the boiling water. Now we are at round about 7-8 minutes. For KäseSpätzle I make the easy Vorarlberger Variation where I just put a layer very hot Spätzle on a warm plate followed by a layer grated cheese (= mixture of fine grated Vorarlberger Bergkäse and fine grated Graukäse) followed by hot Spätzle followed by cheese followed by Spätzle followed etc..the fine grated cheese start to melt immediatelty because of the hot Spätzle so no further cooking on the stove is needed then seasoned with a bit of pepper and maybe a bit of salt when needed then once stirred up and finished. Put some roasted onions on top and some fresh chopped chives and it is ready to eat..after round about 10-12 minutes of work when you work with a plan meaning the onions are already roasting on the stove and the cheese is already grated and hot water is on the stove as well while you start making the dough. Add 5 minutes for grating cheese and chopping onions. then we are at round about 15-18 minutes when you work quickly with a plan. But when you use water instead of milk = "Schwäbische Spätzle" you have to work more on the dough = way more stirring + a bit of resting (15minutes) - and stirring again before the dough is finished to be boiled. And if it is a 10 out of 10 soley depends on the used cheese..respectively what kind of cheese you can die for which is for me the Vorarlberger Bergkäse + Graukäse mixture. Others like for instance Tiroler Bergkäse which I don´t like at all and which would then be for me a 1 out of 10...but basically use the cheese you really like and it will be for you a 10 out of 10.
gnocchi is: flour, egg and mashed potatoes pasta is: flour and water (or sometimes few !!! egg) spätzle is flour , many eggs! and water! The dish that comes close to gnocchi in German cuisine are : Schupfnudeln - made out of the same dough as gnocchi.
So right, Ulrich! Best home-made! All of these. Another variation - not to be found in restaurants - for gnocchi or small dumplings is pumpkin purree instead of potatoes. Delicious!
and the trick is, my grandma told me that, to put a Schnappsglas "clean Schnaps" into the dough, like a "zwetschgenwasser" that is the secret trick! so the dough gets kinda this inbetween soggy and munchie. otherwise when you "rub" the käsespätzle they get stick to the board and you cant get them rly nice.
oh man, this made my mouth water. I grew up in Baden-Wuerttemberg and ate Kaesespaetzle a lot as a kid. They are soooo delicious. One of the first things I eat when I visit home.
Das stimmt, sie sind schwäbisch/deutsch, aber zugleich auch östereichisch, :o So wie der Flammkuchen Deutsch/Französisch (Elsässisch) ist. ^^ Aber wir Deutschen machen die besseren Käsespätzle, da bin ich mir sicher :D
Just came home from a crappy workday. Happy to see that. I just found the channel 2 ago and i absulutely love it. Good luck to you and i wish you a nice evening
Deana and Phil thanks a lot for the respond! No, unfortunately it won't. But keep the channel going, i will most likely appear more often from now on. Greetings from Switzerland
In Vienna you get Käsespätzle as well, sometimes you get them directly in an pan with that melted cheese and some lovely fried onions and green salad with a vinegar. It's delicious 😋😜🤭
I can understand that you love Käsespätzle, I am a fan of every cheese coming from the oven (Camembert, Ofenkäse, rolled oven-pancake filled with Hackfleisch and gratinated with a mountain of cheese...).
@@DeanaandPhil Try the oven pancake, you will love it. You can leave out the carrots and the tomatos, important is Hackfleisch and cheese. 😁www.maggi.de/rezepte/ofen-pfannkuchen/
Hallo Ihr beiden, Mac + Cheese ist fast immer ein " Kunstprodukt ", wo ich Alpträume bei der Liste der Zutaten bekomme. Käsespätzle, wenn den nach altem Rezept gemacht, sind ohne Zusatzstoffe. Es wird echter Käse eingesetzt, und die Spätzle sind aus hausgemachtem Teig hergestellt. Allso besser als jedes Ami- Rezept mit Begleitung eines Chemie- Baukastens.
"Kässpatzn" und "Krautspatzn" sind immer noch die beiden besten Essen der Welt^^ Jedes nachgemachte Zeug kann einfach nicht mithalten, weil keine Spatzn/Spätzle sondern Nudeln verwendet werden
Peter von Höven miss Machen Ami mac n cheese from (scratch) nur alle zutaten aber viel kase mit Uber backen semblances brosel und vielleicht dazu schinken und erbsen mitten drin mahlzeit.
selten so einen blödsinn gehört! in den Staaten ist das orginal Mac and Cheeese "from scratch" also selbst frisch zubereitet. Eine Bechamel wird mit käse gekocht und mit den nudeln gemixt und dann mit mehr käse und oftmals semmelbröseln gratiniert. Wer sich schon mal wirklich mit den Staaten auseinander gesetzt hat weiß das auch. Warum immer alles schlecht machen damit das eigene Kulturerbe gut dasteht, das haben Käsespätzle nu wirklich nicht nötig ;)
Very funny video, would like to see more around the subject Käsespätzle. Top level is to use home-made Spätzle. So whenever you try to cook it at home, it´s a must! I look forward that this is one of your next videos.
You guys are reading my mind!! lol I just heard about Käsespätzle like a few days from watching someone else's video. As a lover of Mac & Cheese, I am so excited to try this during my next trip to Germany...hopefully soon! Love your channel!
If you are going to cook them at home, be sure, you get a recepie with more than one sort of cheese. 🙂 Emmentaler, Bergkäse and Rommadur (even if it smells quite strong) are highly recommended. It tastes so much better and the smell vanishes in the oven. Did you try Maultaschen?
The best Kaesepaetzle I had were made - at home by my mom (real comfort food) - in the smaller country pubs (Landgasthof) - in a small restaurant in Kaufbeuren at the end of a grueling 14-hour traveling day. It all depends on the cheese (type and quantity and how it melts). Greetings from Florida
IMO it's apples and oranges. You can love them both equally, like I do: ) Although calling it "German Mac&Cheese" probably insults most Southern Germans.
The quality of the Käsespätzle lives from the different cheeses that are used. And how many cheese you use. Spätzle are a special type of pasta that can be easily be made at home. For me Mac & Cheese often tastes too artifical. If you try to make Käsespätzle at home try to get Allgäuer Bergkäse for it.
10/10 käesespätzle at the Frankfurt Weihnachtsmarkt... Probably because it was the cheese fondue booth as well, so it was basically spätzle with fondue. (I grew up eating homemade regular ol' spätzle, my parents met and got married in Germany 😂😁)
I actually found some frozen Käsespätzle at my local Aldi supermarket here in the US and had to try it. I prefer Käsespätzle over mac and cheese any day, and I'm American.
Kässpatzn are actually from the Allgäu. Augustiner in the city is definitely very touristy and not such a high quality. A lot of corners are cut, just to be able to provide a lot of food in a small amount of time, which also says something about the quality. Mind you, it's not bad quality, let's just say that there is room for improvement! Please never compare it to Gnocchi, Gnocchi are made from potatoes. There is definitely no potato in Spätzle. Spätzle are made from Flour, Eggs, a little water and a pinch of salt. The dough is not kneaded like for pasta, it is stirred and a lot softer. It will be either shaved from a wooden board of it is pressed through a "Spätzlepresse" directly into the boiling water, which gives it this different texture. When preparing the Kässpatzn the Spätzle (actually there is two different kinds of Spätzle, but that is topic for another time) will be alternately layered on top of each other, with grated hard cheese and garnished with fried onions. It is actually finished in the oven. Usually at least different kinds of cheese are being used, mostly a Bergkäse (mountain cheese) and Emmentaler. So cheeses with a little more kick to them than for example a Gouda which is very mild. I don't think this can be compared with Mac& Cheese. They are very different. For Phil: if Kässpatzn were creamy they are NOT good! Of course you might prefer them like it, but that is not how Kässpatzn are supposed to be, but they exist.
Richtig hervorragende Käsespätzle bekommt man oft im Allgäu, wo sie den wirklich guten, frischen Bergkäse haben und verwenden. Da hat der Käsegeschmack dann auch gut Bumms.
I like Käsespätzle. Thankfully Aldi in the USA sells bags of spätzle here a few times a year, so I stock up then. The bag that I get says "Swabian Egg Noodles" on it. I normally saute onions for it, but after this video I may have to try a container of French's Crispy Fried Onions to see how that compares. When I was in Munich a few years ago, I saw huge skillets of it at some of the Christmas Markets. I wish I would have tried it at the Christmas Markets, as it looked so good.
Don‘t wait for a special offer at Aldi. It‘s really easy to make Spätzle, no rocket sience 😉 And for sure, if you‘re doing them by yourself, you have to make a least double than planned because if they are fresh out of the pot they taste the best 😂
Flour, eggs, Salt, nutmeg, carbonated water OR beer - Thats all you Need for Spätzle! knead the dough until it forms bubbles - boil it and put a piece of butter under the Spätzle After boiling. Trust me...
Tolles Video! Uns nochmal für alle aufzuklären, die Dinger kommen aus dem Allgäu, dort werden sie „Käsespätzle“ genannt. Hier in Bayern ist das Rezept aber längst Bestandteil der traditionellen Küche, allerdings sagen wir hier „Kasspatzn“ oder „Kasnocken“ (Österreich)
I got a 10/10 Käsespätzle wenn I was in my Ausbildung (add english version please) in Wangen im Allgäu. We where in a kind of residential school there and got our meals from a catina. So there where the Döner days, when the meal was real crap, so we went out and got us a Döner. But when they served Käsespätzle, you always had to hurry that you get a second plate, because it where so awsome. But after you ate up, you had to rest for a couple of hours, was so rich meal. I love it! In my opinion you have to add a strong cheese, no mozarelle, or gouda but a tilsitter or swiss cheese with lots of flavour, thats killing 🤤
@@ndee6832 Der Bezirk Schwaben in Bayern ist nur ein kleinerer Teil des größeren Schwaben, wenn du das meinst. Normalerweise meint man mit Schwaben eher eine nicht ganz genau definierte Gegend im Südwesten. Es wird manchmal auch mit Baden-Württemberg gleichgesetzt, aber Baden gehört nicht zu Schwaben. Ich meinte nur dass die auch im nicht-schwäbischen Teil Bayerns recht verbreitet sind
Had an amazing one in Trochtelfingen, at the Alb-Gold restaurant. Alb-Gold produces many types of pasta available world wide. And it was was definately much more creamy.
Käsespätzle are supposed to be made with a very shark Bergkäse (mountain cheese). In restaurants they usually have more mild cheese. The best Käsespätzle you get on a Hütte at the Alps.
yeah that stuff can get expensive very fast. as a student i had a roommate who once spent 80 € on mountain cheese for a big pot of Kässpätzle (was enough for 6 ppl). thats why you dont that quality in restaurants most of the time edit: maybe it was 40 € (80 DM)
I think spatzle ( sorry my keyboard doesn't have umlaut ) comes from the schabisch area ! But you can also find them in Alsace (France ) next to the german border
I think Spatzle is what we call rivels here in Pennsylvania. It's just flour, eggs, salt & a little water. We put it in PA Dutch style chicken corn soup. I think I need to try it with cheese.
I definitely had very good Käsespätzle in Bavaria. But originally they're coming from Baden-Württemberg and you may have to try some in or around Stuttgart, Ulm or at the "Swabian Alb" 😊
come to Vorarlberg / Austria / lake of constance - this is the capital region of Kässpätzle! :) what you eat in your video is wayyyy much tooo dry! :) Original Kässpätzle has to be with 3 kinds of cheese (mountaincheese, emmentaler and räscheese - AND a good soak of the spätzlewater!)
Gute Spaetzle......1 kg Flour, 8 eggs, salt, I use plain soda water as needed. Sift the flour, make a well in the centre and place the eggs in it, add a little soda and mix with your hands. add sodawater as needed and beat the dough until it Air bubbles...ready to boil
How was Deana stomach/gut after eating the Kasespatzle. I am lactose intolerant too and we hope to go to Munich next summer, so I was wondering if I can handle much of it.
Käsespätzle is delicious. I definitely loved it more than Mac and Cheese. I had it when I stayed in a little bed and breakfast in the town of Dettingen . It was sooooo good, I even thought it was the best thing ever. But the one I had looked different, it had the yellow Mac and cheese color and the onions were grilled not fried.
better than me.... some years ago my mom left me home alone for some days and I had noodles left from the day before so I fried them with scrambled eggs and had that at 7am xD
Mediocre to edible is really easy. But really good ones take some work (you should make the dough yourself, don't buy readymade spätzle) and some skill. I'm from the North and can't buy good ones up here at a reasonable price. However, trying to improve my own spätzle skills would mean I would have to eat a lot of disappointing spätzle. So I only eat them when Southerners invite me for dinner, sometimes but not always I get really good ones.
@@ulrichrenner6256 yes, I always make the dough myself. But it doesn't take long to make. Usually the water takes longer to boil, than the dough to be done. I am from the very south😅
@@katiepalmer3639 Man muss den Teig aber schon ordentlich schlagen, das kann ein bisschen anstrengend sein. Aber es lohnt die Mühe. Und vor allem braucht man einen guten Käse. Den kriegt man inzwischen auch in den USA. Meine Frau (Amerikanerin) meinte auch erst, das sei halt "German Mac & Cheese" ... bis sie's probiert hat. Seitdem sind Käsespätzle "Food of the Gods". 😄
Käsespätzle is the swabian word, with the -le at the end. In Bavaria, they call it Kaasspatzen. Actually, depending of the form, short round Spätzle are called Knöpfle while Spätzle are long and small. Kaasspatzen are made in all of south Germany, Switzerland and Austria.
10 out of ten käsespätzle gibt es im Restaurant Löwen in Schellenberg, hier im schönen Fürstentum Liechtenstein. Die Besten, und ich hatte schon einige.
I am yet to make spatzle. I have a gadget to make it with. I would think finding a good cheese would make the difference not ordinary cheddar but something creamier but flavoursome. That sure looks good with the onions on top
Schwäbisches Kässpätzle Rezept: Pro Person für die Spätzle: 100g Mehl 1 Prise Salz 1 Ei N schucker Wasser (am besten Sprudel, also Mineralwasser mit viiiel Kohlensäure) nicht zu viel am Anfang, erstmal echt nur nen schluck, je dicker der Teig ist, desto "dichter" sind nachher die Spätzle, das mag jeder anders (und meistens brauchts ein paar kochdurchgänge bis man weiß, wies einem am besten schmeckt) So und dann den Teig "unterschlagen". Also mit einem dieser Kochlöffel kurz zu ner Teigmasse rühren (die is relativ fest), dann unter den Teig gehen und von unten her Luft in den Teig heben, bis der Teig richtig schöne Luftblasen schlägt (dauert ein paar Minuten). Kochtopf mit ca 3/4 mit Wasser füllen, manche machen Salz ins Wasser, manche Brühe (das gibt den Spätzle nochmal Bissl mehr Geschmack) also ganz nach gusto. Sobald es kocht, die Spätzle mit ner Spätzle presse rein drücken (eigentlich werden sie geschaut, aber das is schon ganz schön schwierig und nehmt au ne Presse, keine reibe, sonst gibt's knöpfle). Die dann kurz aufkochen lassen. Also wenn das Wasser wieder richtig kocht und sprudelt und die Spätzle oben schwimmen, sind sie fertig. Dauert vllt ne Minute oder so,also net weggehen;) abschöpfen und die nächste ladung rein. Ihr braucht jetzt noch nen Käse dem ihr mögt (ich zb mag Gouda) den müsst ihr reiben (keinen fertig geriebenen kaufen) und Schlagsahne. Die fertigen Spätzle in ne Pfanne, Käse (so viel ihr wollt) dazu und nen schucker Sahne. Je nachdem wie cremig ihrs mögt, macht ihr mehr oder weniger Sahne dazu. Das ganze jetzt rührend zusammen Schmelzen lassen - nicht! Anbraten!!! Dauert au nur ein paar Minuten und Fertig sind die kässpätzle. Dazu dann halt noch Röstzwiebeln, Salat,.... Was man halt so mag. (Manche mögens mehr ohne Sahne und lassen die Spätzle und den Käs in ner Auflaufform im backofen zusammenschmelzen, auch das is wieder ganz nach gusto). Grüßle
Loved to have some käsespätzle but currently living in Finland not possible. Even thou I am good cook. Hubby loves the Munich ones you two had. We are Canadian/Welsh/German Family so have you tryed proper poutine Deana?? Phil?? 😊😋
The recipe is extremely simple. The main issue is getting the shape right, but there are plenty of tutorials that show how it can be done even without special equipment
My Kässpätzle secret is to use sparkling water instead of tap water or milk...and use at least two kinds of cheese including Stinkkäse/Romadour and savory Bergkäse (mountain cheese which I believe to be banned in Murica because it's made from raw milk).
Käsepätzle kommen aus B-W. Und die Bayern sagen "Kaasspatzn" dazu ;-) Auch in Österreich und der Schweiz genauso beliebt. Schmecken tut's überall gleich geil (obwohl ich sie lieber ohne Zwiebeln mag).
Käsespätzle kann man wohl in Deutschland oft auf der Speisekarte finden , aber wirklich gut machen kann man Das nur in Schwaben und das muß ich als Badener neidlos anerkennen . Otto Heinzelbecker
The -le at the end of the name should tell you that it's from Swabia. It's like -chen (little), but they add -le to just about any word. The dish just spread around a bit in the south, so it's relatively common in Bavaria. They're basically egg noddles. Eggs, flour, water. That's usually it. The dough is put directly into hot water. You can also eat them without the cheese as a side dish to meat
Just take your time and don't stress yourself out. German grammar can be confusing but it's actually not that complicated. But you DO have to learn a lot. It's not for lazy people ;-) Good luck!
I'm a half Bavarian and half swabian (Schwabe) born. Actually both regions claim it to be a typical dish for there area. same as Austria and Switzerland. Mostly people say it comes from "Allgäu". ...funny thing is. I watch this video just 1 hours after cooking this myself. If someone wanna cook this at home, please never use pre made Spätzle. Make your own dough! I also recommend to add Speckwürfel (dices of ham/bacon).
Käsespätzle - Schwäbisch! Kässpatze - Bayrisch (In Bayern they have those little knots, in BW you will find longer ones) But originally they Schwäbisch!!!!! My grandpa made the best in the world 😫🥺 I could eat it everyday !!!!
What’s specific for Spätzle is the amount of eggs, second, the long rustic shape (that pasta looks to short to be Spätzle) and third, the pasta has to be fried after the dough has been cooked. This pasta doesn’t look like it’s been fried, it’s not brown. I lived in Baden-Württemberg many years ago and I even have a made in Germany-West Spätzlepresse in my kitchen (never use it but anyways lol) I never saw it that white unless it was cheap stuff and it wasn’t served with hard fried onions, it was served with soft fried fresh onions rings and cheese or something else. The best Spätzle is made at home or at a good Kneipe. I’m sure this pasta dish tasted yummy but I’d not call it Spätzle, that would hurt my BW-❤️ :) Dont forget to try authentic Maultashen and cross the border into 🇨🇭 for a village Kneipe and eat Rösti with Apfelwein or Apfelsaft.
It depends on how you use them. In this dish they should be fried of course. But you can also eat them as a side dish to meat. With some sauce as Phil likes. In which case they are just cooked in water for a bit.
We saved Käsespätzle for our last day in Munich, before driving back home! 😍 What is better than Käsespätzle??
th-cam.com/video/lWapLNKry-g/w-d-xo.html
Wiener Schnitzel! 😁❤
Grüne Sauce Schnitzel ( Frankfurter Spezialität) :)
Spätzle are different than Gnocci...Gnocci are made out of potatoe dough...Spätzle are made out of flour..although making Spätzle variates..the Schwaben don´t use milk but water because Schwaben are known for being "stinted"😉 🤣 respectively in earlier centuries the Schwaben were poor and milk was too valuable for other products like butter for instance because there were not that much cows respectively not every household had one or even more of them because cows were expensive so they used water to make a "cheap version" which is now their trademark for "Original Swabian Spätzle"
But I prefer those made with milk for 2 reasons..One: I prefer the taste..Two: the dough is made way quicker.
But generally Spätzle are made out of flour, eggs, milk or water and salt ...Basically - when you use milk - very similar to a pancake-dough but the proportions are different meaning way more flour is used therefore the Spätzle-dough is by far not that liquid and a pancake dough is seasoned with sugar (and some add just a very little pinch of salt as well) instead of salt.
I made that comparision because I make a pancake - dough and Spätzle- dough very often in one step where I first made a big portion of unseasoned liquid pancake- dough where I put half of it in an other vessel and make by just adding more flour a Spätzle- dough..the pancake part gets sugar and the Spätzle part gets salt an both got stirred up a bit..... So the basic for a maindish and a dessert are made in one step in just round about 5 minutes.
The Spätzle got then boiled in already boiling water (either by using a Spätzle Presse or a Spätzle Reibe where the dough drops in drop-form in the boiling water ) which lasts a minute because they are ready when they start to swim in the boiling water. Now we are at round about 7-8 minutes.
For KäseSpätzle I make the easy Vorarlberger Variation where I just put a layer very hot Spätzle on a warm plate followed by a layer grated cheese (= mixture of fine grated Vorarlberger Bergkäse and fine grated Graukäse) followed by hot Spätzle followed by cheese followed by Spätzle followed etc..the fine grated cheese start to melt immediatelty because of the hot Spätzle so no further cooking on the stove is needed then seasoned with a bit of pepper and maybe a bit of salt when needed then once stirred up and finished. Put some roasted onions on top and some fresh chopped chives and it is ready to eat..after round about 10-12 minutes of work when you work with a plan meaning the onions are already roasting on the stove and the cheese is already grated and hot water is on the stove as well while you start making the dough. Add 5 minutes for grating cheese and chopping onions. then we are at round about 15-18 minutes when you work quickly with a plan.
But when you use water instead of milk = "Schwäbische Spätzle" you have to work more on the dough = way more stirring + a bit of resting (15minutes) - and stirring again before the dough is finished to be boiled.
And if it is a 10 out of 10 soley depends on the used cheese..respectively what kind of cheese you can die for which is for me the Vorarlberger Bergkäse + Graukäse mixture.
Others like for instance Tiroler Bergkäse which I don´t like at all and which would then be for me a 1 out of 10...but basically use the cheese you really like and it will be for you a 10 out of 10.
Jupp Frankfurter Schnitzel mit Grie Soß und n schönen Äppler dazu
gnocchi is:
flour, egg and mashed potatoes
pasta is:
flour and water (or sometimes few !!! egg)
spätzle is flour , many eggs! and water!
The dish that comes close to gnocchi in German cuisine are : Schupfnudeln - made out of the same dough as gnocchi.
So right, Ulrich! Best home-made! All of these. Another variation - not to be found in restaurants - for gnocchi or small dumplings is pumpkin purree instead of potatoes. Delicious!
Bubespitzle
and the trick is, my grandma told me that, to put a Schnappsglas "clean Schnaps" into the dough, like a "zwetschgenwasser" that is the secret trick! so the dough gets kinda this inbetween soggy and munchie. otherwise when you "rub" the käsespätzle they get stick to the board and you cant get them rly nice.
oh man, this made my mouth water. I grew up in Baden-Wuerttemberg and ate Kaesespaetzle a lot as a kid. They are soooo delicious. One of the first things I eat when I visit home.
Käsespätzel sind schwäbisch !! Und sooo gut mit Röstzwiebel
@Mike B. da hast du recht^^
Das stimmt, sie sind schwäbisch/deutsch, aber zugleich auch östereichisch, :o So wie der Flammkuchen Deutsch/Französisch (Elsässisch) ist. ^^ Aber wir Deutschen machen die besseren Käsespätzle, da bin ich mir sicher :D
Lovely dish, especially with fried onions. Incomparable to Mac n Cheese I'd argue. Anyway. Glad to watch you guys have fun! 🥳
YESSS the fried onions are so good!
Yes! A video of you guys making that dish would be awesome.
Just came home from a crappy workday. Happy to see that. I just found the channel 2 ago and i absulutely love it. Good luck to you and i wish you a nice evening
Sending some comfort Käsespätzle through the screen! Hope your day gets better! We are glad you enjoyed the video! 🤗💜
Deana and Phil thanks a lot for the respond! No, unfortunately it won't. But keep the channel going, i will most likely appear more often from now on.
Greetings from Switzerland
In Vienna you get Käsespätzle as well, sometimes you get them directly in an pan with that melted cheese and some lovely fried onions and green salad with a vinegar.
It's delicious 😋😜🤭
I recently tried this dish and totally agree that pasta is so tasty and something new I loved it♥️❤️
I can understand that you love Käsespätzle, I am a fan of every cheese coming from the oven (Camembert, Ofenkäse, rolled oven-pancake filled with Hackfleisch and gratinated with a mountain of cheese...).
yessssss to "a mountain of cheese" 😍
@@DeanaandPhil Try the oven pancake, you will love it. You can leave out the carrots and the tomatos, important is Hackfleisch and cheese. 😁www.maggi.de/rezepte/ofen-pfannkuchen/
Hallo Ihr beiden, Mac + Cheese ist fast immer ein " Kunstprodukt ", wo ich Alpträume bei der Liste der Zutaten bekomme. Käsespätzle, wenn den nach altem Rezept gemacht, sind ohne Zusatzstoffe. Es wird echter Käse eingesetzt, und die Spätzle sind aus hausgemachtem Teig hergestellt. Allso besser als jedes Ami- Rezept mit Begleitung eines Chemie- Baukastens.
Genau so und nicht anders :-)
ich hatte 3 Tage Magenschmerzen, nachdem ich MacnCheese gegessen habe 🥴
"Kässpatzn" und "Krautspatzn" sind immer noch die beiden besten Essen der Welt^^
Jedes nachgemachte Zeug kann einfach nicht mithalten, weil keine Spatzn/Spätzle sondern Nudeln verwendet werden
Peter von Höven miss Machen Ami mac n cheese from (scratch) nur alle zutaten aber viel kase mit Uber backen semblances brosel und vielleicht dazu schinken und erbsen mitten drin mahlzeit.
selten so einen blödsinn gehört! in den Staaten ist das orginal Mac and Cheeese "from scratch" also selbst frisch zubereitet. Eine Bechamel wird mit käse gekocht und mit den nudeln gemixt und dann mit mehr käse und oftmals semmelbröseln gratiniert. Wer sich schon mal wirklich mit den Staaten auseinander gesetzt hat weiß das auch. Warum immer alles schlecht machen damit das eigene Kulturerbe gut dasteht, das haben Käsespätzle nu wirklich nicht nötig ;)
Very funny video, would like to see more around the subject Käsespätzle. Top level is to use home-made Spätzle. So whenever you try to cook it at home, it´s a must! I look forward that this is one of your next videos.
You guys are reading my mind!! lol I just heard about Käsespätzle like a few days from watching someone else's video. As a lover of Mac & Cheese, I am so excited to try this during my next trip to Germany...hopefully soon! Love your channel!
If you are going to cook them at home, be sure, you get a recepie with more than one sort of cheese. 🙂 Emmentaler, Bergkäse and Rommadur (even if it smells quite strong) are highly recommended. It tastes so much better and the smell vanishes in the oven.
Did you try Maultaschen?
The best Kaesepaetzle I had were made
- at home by my mom (real comfort food)
- in the smaller country pubs (Landgasthof)
- in a small restaurant in Kaufbeuren at the end of a grueling 14-hour traveling day.
It all depends on the cheese (type and quantity and how it melts).
Greetings from Florida
Hey i am from Kaufbeuren😊😊 Which restaurant do you mean?😊😊
The best Käsespätzle is always from a mother or grandmother.
Try it by yourself.😘
Or yourself, if they showed you their secret recipe. ;)
Vinterthorn . No. They didnt.😞
We want to make Käsespätzle so we can eventually be the mother or father with the secret recipe! 😍
Deana and Phil . Yes please
"10 out of 10 Käsespatzle" Gibt es in Augsburg im Rathauskeller am Stadtplatz bzw. Im Winter ist dort der Weihnachtsmarkt.
kann ich als duisburger nur bestätigen....die haben es drauf ......
😍
IMO it's apples and oranges. You can love them both equally, like I do: ) Although calling it "German Mac&Cheese" probably insults most Southern Germans.
😫 your video was way way too too short. I want more!!! 😍 glad you guys are having fun! You two always make me hungry 😋
Stuttgart, Ulm, Augsburg (und generell Allgäu)
I enjoy eating at Augustiner am Dom. Always very good there. Next door at Andechser am Dom is also good.
1:03 Frauenkirche translates to Our Lady's Church or just St Mary's.
Great video!
Yes! Make them at home! I was no cook when I met and married my German man but two things I had to master were Kartoffelsalat and Kaesespaetzle.
The quality of the Käsespätzle lives from the different cheeses that are used. And how many cheese you use. Spätzle are a special type of pasta that can be easily be made at home. For me Mac & Cheese often tastes too artifical. If you try to make Käsespätzle at home try to get Allgäuer Bergkäse for it.
Try baked mac and cheese in a southern US state.
Im patial to Edammer, even though it is not really "typical". But pretty much every high quality cheese which goes well with onions works.
I enjoy seeing you both and your surroundings there. Keep the videos coming. 😍👍🏻
Thank you for your encouraging comment!!! 🤗💜
10/10 käesespätzle at the Frankfurt Weihnachtsmarkt... Probably because it was the cheese fondue booth as well, so it was basically spätzle with fondue.
(I grew up eating homemade regular ol' spätzle, my parents met and got married in Germany 😂😁)
Marriage counselor: So what happened?
Well we had Käsespätzle at 10 AM and... j/k
😂
I actually found some frozen Käsespätzle at my local Aldi supermarket here in the US and had to try it. I prefer Käsespätzle over mac and cheese any day, and I'm American.
Kässpatzn are actually from the Allgäu. Augustiner in the city is definitely very touristy and not such a high quality. A lot of corners are cut, just to be able to provide a lot of food in a small amount of time, which also says something about the quality. Mind you, it's not bad quality, let's just say that there is room for improvement! Please never compare it to Gnocchi, Gnocchi are made from potatoes. There is definitely no potato in Spätzle. Spätzle are made from Flour, Eggs, a little water and a pinch of salt. The dough is not kneaded like for pasta, it is stirred and a lot softer. It will be either shaved from a wooden board of it is pressed through a "Spätzlepresse" directly into the boiling water, which gives it this different texture.
When preparing the Kässpatzn the Spätzle (actually there is two different kinds of Spätzle, but that is topic for another time) will be alternately layered on top of each other, with grated hard cheese and garnished with fried onions. It is actually finished in the oven. Usually at least different kinds of cheese are being used, mostly a Bergkäse (mountain cheese) and Emmentaler. So cheeses with a little more kick to them than for example a Gouda which is very mild.
I don't think this can be compared with Mac& Cheese. They are very different.
For Phil: if Kässpatzn were creamy they are NOT good! Of course you might prefer them like it, but that is not how Kässpatzn are supposed to be, but they exist.
I love making Käsespätzle with every German dish I make.
Richtig hervorragende Käsespätzle bekommt man oft im Allgäu, wo sie den wirklich guten, frischen Bergkäse haben und verwenden. Da hat der Käsegeschmack dann auch gut Bumms.
Loved Octoberfest in Munich. Love this!
I like Käsespätzle. Thankfully Aldi in the USA sells bags of spätzle here a few times a year, so I stock up then. The bag that I get says "Swabian Egg Noodles" on it. I normally saute onions for it, but after this video I may have to try a container of French's Crispy Fried Onions to see how that compares.
When I was in Munich a few years ago, I saw huge skillets of it at some of the Christmas Markets. I wish I would have tried it at the Christmas Markets, as it looked so good.
Don‘t wait for a special offer at Aldi.
It‘s really easy to make Spätzle, no rocket sience 😉
And for sure, if you‘re doing them by yourself, you have to make a least double than planned because if they are fresh out of the pot they taste the best 😂
Flour, eggs, Salt, nutmeg, carbonated water OR beer - Thats all you Need for Spätzle! knead the dough until it forms bubbles - boil it and put a piece of butter under the Spätzle After boiling.
Trust me...
Takes less time to make fresh than to cook the dried version
Aldi also sometimes sell the press for making Spaetzle
Tolles Video! Uns nochmal für alle aufzuklären, die Dinger kommen aus dem Allgäu, dort werden sie „Käsespätzle“ genannt. Hier in Bayern ist das Rezept aber längst Bestandteil der traditionellen Küche, allerdings sagen wir hier „Kasspatzn“ oder „Kasnocken“ (Österreich)
I’m an American and kasespatzel, sausages, and sauerkraut in Germany are the best things ever. Are we sure Phil is German?
Käsespätzle sind das Beeeeesteee was es gibt!!! 🤤
Jetzt bin ich hungrig...
th-cam.com/video/lWapLNKry-g/w-d-xo.html
I got a 10/10 Käsespätzle wenn I was in my Ausbildung (add english version please) in Wangen im Allgäu. We where in a kind of residential school there and got our meals from a catina. So there where the Döner days, when the meal was real crap, so we went out and got us a Döner. But when they served Käsespätzle, you always had to hurry that you get a second plate, because it where so awsome. But after you ate up, you had to rest for a couple of hours, was so rich meal. I love it!
In my opinion you have to add a strong cheese, no mozarelle, or gouda but a tilsitter or swiss cheese with lots of flavour, thats killing 🤤
Sind Käsespätzle nicht schwäbisch ? Ich bin Berliner und weiß nur die ganzen Schwaben hier wollen immer Käsespätzle :D
Ja. Sieht man schon am Namen. Bekommt man aber auch oft in Bayern
jo is schwäbisch
@@S_Black auch in Bayern? Wo liegt denn Schwaben für dich ? :D
Bayrisch UND schwäbisch!
@@ndee6832
Der Bezirk Schwaben in Bayern ist nur ein kleinerer Teil des größeren Schwaben, wenn du das meinst. Normalerweise meint man mit Schwaben eher eine nicht ganz genau definierte Gegend im Südwesten. Es wird manchmal auch mit Baden-Württemberg gleichgesetzt, aber Baden gehört nicht zu Schwaben.
Ich meinte nur dass die auch im nicht-schwäbischen Teil Bayerns recht verbreitet sind
Had an amazing one in Trochtelfingen, at the Alb-Gold restaurant. Alb-Gold produces many types of pasta available world wide. And it was was definately much more creamy.
As a fellow foodie, I celebrate you finding a 10 dish D! This is a big deal ❤️
Käsespätzle are supposed to be made with a very shark Bergkäse (mountain cheese). In restaurants they usually have more mild cheese. The best Käsespätzle you get on a Hütte at the Alps.
My mouth watered when I read your comment!
My mouth is watering over here too. 😍
MMMmmmmmmm. That sounds delicious!
yeah that stuff can get expensive very fast. as a student i had a roommate who once spent 80 € on mountain cheese for a big pot of Kässpätzle (was enough for 6 ppl). thats why you dont that quality in restaurants most of the time
edit: maybe it was 40 € (80 DM)
I grew up on this in Wisconsin. Absolutely luv it!!! Teeny tiny cheesy dumplings. Yum yum yum. ❤👍
iam more surprised Deana has never put fried onions on mac and cheese, have done that my entire life,also fried onions on a grilled cheese is awesome.
Yummmm this video makes me so hungry! Did you guys end up finding which city you wanted to live in?
I think spatzle ( sorry my keyboard doesn't have umlaut ) comes from the schabisch area ! But you can also find them in Alsace (France ) next to the german border
I love it! Such a unique flavor and texture 😍
I think Spatzle is what we call rivels here in Pennsylvania. It's just flour, eggs, salt & a little water. We put it in PA Dutch style chicken corn soup. I think I need to try it with cheese.
I too, love American Mac n cheese and it sits like a brick in my stomach. Afterwards, I lay on the couch waiting to digest and still want more!
I definitely had very good Käsespätzle in Bavaria. But originally they're coming from Baden-Württemberg and you may have to try some in or around Stuttgart, Ulm or at the "Swabian Alb" 😊
Swabia is not the same as BW
@@S_Black True, swabia is part of BW (besides Baden such as Karlsruhe, Mannheim, Freiburg) I am from Swabian part 🙂
It also extends into the west of Bavaria up the river Lech
come to Vorarlberg / Austria / lake of constance - this is the capital region of Kässpätzle! :) what you eat in your video is wayyyy much tooo dry! :) Original Kässpätzle has to be with 3 kinds of cheese (mountaincheese, emmentaler and räscheese - AND a good soak of the spätzlewater!)
Gute Spaetzle......1 kg Flour, 8 eggs, salt, I use plain soda water as needed. Sift the flour, make a well in the centre and place the eggs in it, add a little soda and mix with your hands. add sodawater as needed and beat the dough until it Air bubbles...ready to boil
How was Deana stomach/gut after eating the Kasespatzle. I am lactose intolerant too and we hope to go to Munich next summer, so I was wondering if I can handle much of it.
Then you must Order the normal Spätzle as a garnish, without Cheese.
Try "Geheiratete" from Saarland! I think it would beat the Spätzle :)
Deana have you tried Sauerbraten yet? That's my top German food.
Käsespätzle is delicious. I definitely loved it more than Mac and Cheese. I had it when I stayed in a little bed and breakfast in the town of Dettingen . It was sooooo good, I even thought it was the best thing ever. But the one I had looked different, it had the yellow Mac and cheese color and the onions were grilled not fried.
10 am and your eating lunch ? :D seems like deana is hungryyyyyyy
better than me.... some years ago my mom left me home alone for some days and I had noodles left from the day before so I fried them with scrambled eggs and had that at 7am xD
lol always hungry 😋
Try
Ausgebeintes Haxenfleisch auf Schupfnudeln mit Sauerkraut
while/when you're in the Allgäu/Southern Bavaria region
When are you guys go up north? Make Deana visit Helgoland. A tour through the Watt.
Everyone knows the South.
YES definitely try making it at home and do a comparison
Louka my boyfriend don't like Käsespätzle or normal Spätzle. He came from Egypt. I love Käsespätzle. We make them at home. I'm from Baden-Württemberg.
Wie seelig sie gegen Ende guckt
I'm a bavarian I love These but here we call them "KÄSSPATZEN!!!!!!"
Käsespätzle are actually really easy to make at home. Definitely try!
Mediocre to edible is really easy. But really good ones take some work (you should make the dough yourself, don't buy readymade spätzle) and some skill.
I'm from the North and can't buy good ones up here at a reasonable price. However, trying to improve my own spätzle skills would mean I would have to eat a lot of disappointing spätzle.
So I only eat them when Southerners invite me for dinner, sometimes but not always I get really good ones.
@@ulrichrenner6256 yes, I always make the dough myself. But it doesn't take long to make. Usually the water takes longer to boil, than the dough to be done.
I am from the very south😅
@@katiepalmer3639 Man muss den Teig aber schon ordentlich schlagen, das kann ein bisschen anstrengend sein. Aber es lohnt die Mühe. Und vor allem braucht man einen guten Käse. Den kriegt man inzwischen auch in den USA. Meine Frau (Amerikanerin) meinte auch erst, das sei halt "German Mac & Cheese" ... bis sie's probiert hat. Seitdem sind Käsespätzle "Food of the Gods". 😄
Käsespätzle is the swabian word, with the -le at the end. In Bavaria, they call it Kaasspatzen. Actually, depending of the form, short round Spätzle are called Knöpfle while Spätzle are long and small. Kaasspatzen are made in all of south Germany, Switzerland and Austria.
10 out of ten käsespätzle gibt es im Restaurant Löwen in Schellenberg, hier im schönen Fürstentum Liechtenstein. Die Besten, und ich hatte schon einige.
I have a spatzle maker. It is a pain to make homemade, but the first thing to go at picnics.
I am yet to make spatzle. I have a gadget to make it with. I would think finding a good cheese would make the difference not ordinary cheddar but something creamier but flavoursome. That sure looks good with the onions on top
Schwäbisches Kässpätzle Rezept:
Pro Person für die Spätzle:
100g Mehl
1 Prise Salz
1 Ei
N schucker Wasser (am besten Sprudel, also Mineralwasser mit viiiel Kohlensäure) nicht zu viel am Anfang, erstmal echt nur nen schluck, je dicker der Teig ist, desto "dichter" sind nachher die Spätzle, das mag jeder anders (und meistens brauchts ein paar kochdurchgänge bis man weiß, wies einem am besten schmeckt)
So und dann den Teig "unterschlagen". Also mit einem dieser Kochlöffel kurz zu ner Teigmasse rühren (die is relativ fest), dann unter den Teig gehen und von unten her Luft in den Teig heben, bis der Teig richtig schöne Luftblasen schlägt (dauert ein paar Minuten).
Kochtopf mit ca 3/4 mit Wasser füllen, manche machen Salz ins Wasser, manche Brühe (das gibt den Spätzle nochmal Bissl mehr Geschmack) also ganz nach gusto. Sobald es kocht, die Spätzle mit ner Spätzle presse rein drücken (eigentlich werden sie geschaut, aber das is schon ganz schön schwierig und nehmt au ne Presse, keine reibe, sonst gibt's knöpfle). Die dann kurz aufkochen lassen. Also wenn das Wasser wieder richtig kocht und sprudelt und die Spätzle oben schwimmen, sind sie fertig. Dauert vllt ne Minute oder so,also net weggehen;) abschöpfen und die nächste ladung rein.
Ihr braucht jetzt noch nen Käse dem ihr mögt (ich zb mag Gouda) den müsst ihr reiben (keinen fertig geriebenen kaufen) und Schlagsahne.
Die fertigen Spätzle in ne Pfanne, Käse (so viel ihr wollt) dazu und nen schucker Sahne. Je nachdem wie cremig ihrs mögt, macht ihr mehr oder weniger Sahne dazu.
Das ganze jetzt rührend zusammen Schmelzen lassen - nicht! Anbraten!!!
Dauert au nur ein paar Minuten und
Fertig sind die kässpätzle. Dazu dann halt noch Röstzwiebeln, Salat,.... Was man halt so mag.
(Manche mögens mehr ohne Sahne und lassen die Spätzle und den Käs in ner Auflaufform im backofen zusammenschmelzen, auch das is wieder ganz nach gusto).
Grüßle
Sieht echt lecker aus. Spätzle ist doch eigentlich ne gute Idee. Lasst schmeckern. Alles Beste für euch.
0:49 I swear, they put a subtle/discreete smoking reference in every video now :D :D :D
Please try to cook that at your house. I want to watch that video. Dankeschön 😊
Spatzle is like a dumpling! My favorite recipe from my oma!
You will find the best Kaeespaetzle around Lake Constance, or the area of settlement of the old Germanic Alemanni tribe in general.
If you crave creamy Käse Spätzle with loads of fried onionsy try Bräustüberl in Rosenheim
Spätzle for the win!!!! Oh it is the best dish in the world!!! I love them......but they must be good cooked like in this video!
I didn`t had any Mac&Cheese or Käsespätzle but i love the Donner in Germany
Loved to have some käsespätzle but currently living in Finland not possible. Even thou I am good cook. Hubby loves the Munich ones you two had. We are Canadian/Welsh/German Family so have you tryed proper poutine Deana?? Phil?? 😊😋
The recipe is extremely simple. The main issue is getting the shape right, but there are plenty of tutorials that show how it can be done even without special equipment
Sollte es euch auch nach Lindau (Bodensee) verschlagen, probierte einmal die Käsespätzle im Gasthaus zum Sünfzen.
My Kässpätzle secret is to use sparkling water instead of tap water or milk...and use at least two kinds of cheese including Stinkkäse/Romadour and savory Bergkäse (mountain cheese which I believe to be banned in Murica because it's made from raw milk).
Käsepätzle kommen aus B-W. Und die Bayern sagen "Kaasspatzn" dazu ;-) Auch in Österreich und der Schweiz genauso beliebt. Schmecken tut's überall gleich geil (obwohl ich sie lieber ohne Zwiebeln mag).
Käsespätzle kann man wohl in Deutschland oft auf der Speisekarte finden , aber wirklich gut machen kann man
Das nur in Schwaben und das muß ich als Badener neidlos anerkennen .
Otto Heinzelbecker
Maybe it just needs a bit of a white cream sauce. Just enough to add to the cheese to make it smoother.
The -le at the end of the name should tell you that it's from Swabia. It's like -chen (little), but they add -le to just about any word. The dish just spread around a bit in the south, so it's relatively common in Bavaria.
They're basically egg noddles. Eggs, flour, water. That's usually it. The dough is put directly into hot water. You can also eat them without the cheese as a side dish to meat
However, they can also be a side dish with the cheese 😋😅
I keep expecting a beef on weck and a cpl of big beers ... I feel it coming !
I’m excited to learn German but it seems so challenging LOL
I'm German😁
Just take your time and don't stress yourself out. German grammar can be confusing but it's actually not that complicated. But you DO have to learn a lot. It's not for lazy people ;-)
Good luck!
@@WardancerHB it's really not as hard as you think :)
One step at a time! I've found learning that words from a topic you enjoy first is a good way to start! ...so in my case it was food! 😂
I'd love to connect with you Deana so you can give me so me ins and outs LOL
I'm a half Bavarian and half swabian (Schwabe) born. Actually both regions claim it to be a typical dish for there area. same as Austria and Switzerland. Mostly people say it comes from "Allgäu".
...funny thing is. I watch this video just 1 hours after cooking this myself.
If someone wanna cook this at home, please never use pre made Spätzle. Make your own dough! I also recommend to add Speckwürfel (dices of ham/bacon).
I would love for you to try to make this at home, that way you can get it as cheesey or as fluid as you want! 🐁💜🧀
Hmmmmmm ..... cheese spaetzle :-)
I knew you liked them ;-)
Nothing beats Käsespätzle .....
Hmmm lecker, merke ich soll mir nicht eure essen videos angucken, wenn ich gerade von der Arbeit komme, und ich seit Stunden nix gegessen habe! 😅😂
😅 hehe
Käsespätzle - Schwäbisch!
Kässpatze - Bayrisch
(In Bayern they have those little knots, in BW you will find longer ones)
But originally they Schwäbisch!!!!!
My grandpa made the best in the world 😫🥺 I could eat it everyday !!!!
How about visiting Grossauheim am Main? Hanau area.
Käsespatzle? Oh yes!!! Without an Augustiner Helles? No!!! oh that's right, you were driving back home...forgiven ; )
Ich möchte Glutenfrei Käsespätzle! Planning a weekend away next year and hope I find a place that does it
We hope you find a place that does too!
Can you make on you own if you have spätzlereibe and google a Recipe.
when you said käsespätzle are from bavaria i actually expected some lightning to hit you instantly... ;P
Yes make them at home!
My favorite dish while in Germany...
😍
What’s specific for Spätzle is the amount of eggs, second, the long rustic shape (that pasta looks to short to be Spätzle) and third, the pasta has to be fried after the dough has been cooked. This pasta doesn’t look like it’s been fried, it’s not brown. I lived in Baden-Württemberg many years ago and I even have a made in Germany-West Spätzlepresse in my kitchen (never use it but anyways lol) I never saw it that white unless it was cheap stuff and it wasn’t served with hard fried onions, it was served with soft fried fresh onions rings and cheese or something else. The best Spätzle is made at home or at a good Kneipe. I’m sure this pasta dish tasted yummy but I’d not call it Spätzle, that would hurt my BW-❤️ :)
Dont forget to try authentic Maultashen and cross the border into 🇨🇭 for a village Kneipe and eat Rösti with Apfelwein or Apfelsaft.
It depends on how you use them. In this dish they should be fried of course. But you can also eat them as a side dish to meat. With some sauce as Phil likes. In which case they are just cooked in water for a bit.
Have you tried maltashen?
Der Augustiner am Dom geht schon in Ordnung.
Die kann man einfach selber machen und schmeckt viel besser. Für mich gehört da auch Apfelmuß dazu. Und vieeeeel mehr Käse ...