Grandma's Kasspatzl

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Mix the flour with the salt and slowly stir in cold water (as you feel). Let it rest for 10 minutes and then whip again until the dough can be steeped without tearing.
Using a spaetzle slicer, spread the dough into the boiling salted water. Bring to the boil once and strain the spaetzle. Keep warm.
Cut half an onion into rings, finely chop the rest. First roast the onion rings in butter or oil until they are golden yellow, lift them out and set aside.
Put the rest of the onion in the pan and sauté. Then mix in the spaetzle and grated cheese. Season with salt and pepper to taste. Fry everything lightly, sprinkle with the roasted onion rings.
The Kasspatzl are served on a large wooden plate in the pan. If that is too rustic for you, it will be served on plates.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.