Quintessential German: Käsespätzle are not what you think
Except for when you are thinking Spätzle with Cheese.
I guess a lot of you here on FoodTribe know Mac and Cheese. And you would not be far off comparing that Dish to Käsespätzle. You would be very wrong though.
Käsespätzle are different enough, and culturally significant enough, to be their very own Thing.
Every Schwabe and everyone from the Allgäu Area here in Germany would be insulted by your Ignorance.
On a Plate.
Spätzle are a Type of German Pasta. They are usually made from nothing more but Eggs, Flour and Salt. That mixture is then put directly into boiling Water using a 'Hobel', or a Spätzle Grater. Their Size depends on how fast you are going with that Thing.
For Cheese, Purists would usually use a Bergkäse, a Limburg Cheese or and Emmental Cheese. Combinations of multiple Cheeses are also not uncommon.
Those two main Ingredients are mixed hot and then garnished with roasted Onions, Pepper and freshly cut Chives. It really is a nice, simple Dish.
Today, my Grandma usually goes for Store-bought Spätzle and Gouda Cheese though. While that is also very tasty, I would guess a true Schwabe would probably chastise her for at least the Cheese Faux Pass.
Personally, I do not care. Of Course the proper Cheese tastes better, but it is still very nice with Gouda. Käsepätzle are still satisfyingly cheesey that Way.
And I had the best Portion I ever had in Berlin anyways. It was made by a few People from the Allgäu and sold in a Food Truck at the 2017 Formula E Berlin ePrix.
*There are also Versions from Austria and Switzerland.