Nothing takes the sting out of a cold winter’s night better than pasta under a blanket of cheese. A recent trip to Munich found us ordering kasespaetzle nearly every evening.
Spaetzle, a type of egg noodle, originally comes from the flour-loving Swabian region of Germany bordered by Bavaria and Baden, according to “The Cuisines of Germany” by Horst Scharfenberg. These days, spaetzle features on menus throughout Germany, often as a potato alternative. You’ll find the toothsome pasta-like spaetzle paired with lentils, potatoes, sauerkraut, and, happily, cheese.
