Lonely Planet Writer

How to make kässpätzle

Kässpätzle in a dish on a gingham table cloth Try making Heisser Hobel's kässpätzle at home © Nina Straßgütl

Here's how to make kässpätzle – one of the delectable dishes served at Heisser Hobel in Berlin, Germany, and featured in our latest Lonely Planet Food title, Around the World in 80 Food Trucks.


For the spätzle noodles:

- 350g (12oz) plain flour
- 2 eggs 625ml (22fl oz) water
- 2 tsp salt

For the onions:

- 1 small onion
- 1 tbs flour pinch of paprika
- 45g (1½oz) butter

To serve:

- 100g (3½oz) grated Emmental cheese (or another cheese of your choice), handful of chives, snipped freshly ground black pepper


1. To make the noodles, combine the flour, eggs, water and salt in a bowl and stir until it forms a thick but slightly fluid dough.
2. Set aside while you bring a large pan of salted water to the boil over high heat.
3. Finely slice the onions into rings and dust with the flour and paprika.
4. Melt the butter in a frying pan over medium-high heat and add the onions, frying until golden. Drain on kitchen paper and leave to become crispy after they cool.
5. Divide the cheese between six serving bowls.
6. When the water is boiling, place a colander with large holes or a spätzlehobel over the top, then fill with your spätzle dough. Use a rubber spatula or plastic scraper to help push your spätzle through the holes into the water.
7. Wait for the spätzle to float, then allow to cook for 1 minute more before removing from the water and placing directly into each bowl of cheese. Stir vigorously until the cheese is completely melted.
8. Serve topped with the fried onions, chives and pepper.

Find out more about the food truck where this dish is served: 10 of the world's coolest food trucks.

Lonely Planet has taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche to old-fashioned American peach cake, discover how to cook some of the world’s most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects.