Leberkäse is kinda hard to make yourself and is basically made from what’s left after slaughtering a pig and using all the good stuff for something else. Käsespätzle however is super easy to make from fresh dough yourself. For one pan the Spätzle are just made from 250 grams of very fine flour finely mixed with 5 fresh eggs. You just need to get some water cooking and then can either do a technique called “Spätzle schaben” where you just need a small kitchen board and a knife to get them into the water or use a Spätzlepress which is a specialised tool just to make them (safes you a lot of work).
The recipe my dad uses (was the owner/chef of a local kitchen):
500g Flour type 405
500g Flour for Spätzle (can supposedly substituted for 80:20 wheat and semolina flour according to a random search)
500g eggs (about 10x middle eggs)
30g Salt
400g Carbonated water (airy texture for dough. If not available just use regular water)
Give that a good beating a good beating (mixing) and press it through a noodle press right into hot water and cook until done.
The slower the thicker they will become
Didn’t try it yet but I believe it should be about accurate.
Also I dunno about the amount it will result all done. Probably needs to be downscaled significantly since this is aimed for restaurant type of mass ;)
Leberkäse is kinda hard to make yourself and is basically made from what’s left after slaughtering a pig and using all the good stuff for something else. Käsespätzle however is super easy to make from fresh dough yourself. For one pan the Spätzle are just made from 250 grams of very fine flour finely mixed with 5 fresh eggs. You just need to get some water cooking and then can either do a technique called “Spätzle schaben” where you just need a small kitchen board and a knife to get them into the water or use a Spätzlepress which is a specialised tool just to make them (safes you a lot of work).
The recipe my dad uses (was the owner/chef of a local kitchen):
500g Flour type 405
500g Flour for Spätzle (can supposedly substituted for 80:20 wheat and semolina flour according to a random search)
500g eggs (about 10x middle eggs)
30g Salt
400g Carbonated water (airy texture for dough. If not available just use regular water)
Give that a good beating a good beating (mixing) and press it through a noodle press right into hot water and cook until done.
The slower the thicker they will become
Didn’t try it yet but I believe it should be about accurate.
Also I dunno about the amount it will result all done. Probably needs to be downscaled significantly since this is aimed for restaurant type of mass ;)
Thank you for taking the time to write this out for me! We’ll put your Kasespaetzle instructions to good use in our home! You’re awesome!
Here is a video of the technique i mentioned using a wooden board. And a link to the firm that bilds the specialised press that makes this a lot easier.