How to pronounce Käsespätzle

In the International Phonetic Alphabet it is /ˈkɛːzəˌʃpɛtslə/. In plain English letters that is KAY-zuh-shpets-luh, with the stress on the syllable in capitals. The recording above is by Sebastian Negraszus, a native speaker, shared on Wikimedia Commons.

What is Käsespätzle?

Käsespätzle is a noodle dish of Germany. Where it comes from: Swabia (Baden-Württemberg). People usually eat it at lunch or dinner. Its main ingredients are wheat & flour, egg and dairy & cheese. It tastes savory and rich.

Where Käsespätzle comes from

Käsespätzle is one of 57 signature dishes of Germany on this map. See all dishes from Baden-Württemberg.

• Maultaschen · Noodles & pasta · Swabia (Baden-Württemberg)

  Maultaschen are Swabia's big filled pasta pockets: sheets of noodle dough wrapped around a filling of sausage meat, onions and soaked bread rolls, seasoned with herbs and spices such as parsley, pepper and nutmeg.

• Black Forest gateau Schwarzwälder Kirschtorte · Dessert · Black Forest (Baden-Württemberg)

  Schwarzwälder Kirschtorte, the Black Forest gateau, is a cream cake of chocolate sponge layers flavoured with Kirschwasser, the cherry brandy of the Black Forest, filled with cherries and whipped cream and finished with chocolate shavings.

• Gaisburger Marsch · Soup & stew · Stuttgart (Baden-Württemberg)

  Gaisburger Marsch is a Swabian beef stew named after Gaisburg, now a district of Stuttgart.

• Sauerbraten · Main dish · Rhineland

  Sauerbraten means "sour roast".

• Currywurst · Street food · Berlin

  Currywurst was invented in West Berlin in 1949.

• Brezel · Bread & pastry · Bavaria and Swabia

  The Brezel is a knot of dough dipped in a lye solution before baking, which gives it its deep brown, shiny skin and distinctive taste, and sprinkled with coarse salt.

Food of Germany

Dishes like Käsespätzle in other countries

Same type of dish and similar main ingredients as Käsespätzle:

• Käsknöpfle · Noodles & pasta · Vorarlberg, Austria

  Käsknöpfle is what Vorarlberg and Liechtenstein call Käsespätzle, the cheese noodles shared across the Alpine lands, from Swabia and the Allgäu to Switzerland and Tyrol.

• Carbonara · Noodles & pasta · Rome, Italy

  Carbonara is spaghetti or rigatoni tossed off the heat with egg yolks, grated pecorino romano, crisp cubes of guanciale (cured pork cheek) and a lot of black pepper, so the egg turns into a silky sauce without scrambling.

• Flomaria φλωμάρια · Noodles & pasta · Lemnos (North Aegean), Greece

  Flomaria are a traditional pasta from the island of Lemnos in the northern Aegean.

• Älplermagronen · Noodles & pasta · Central Switzerland, Switzerland

  Älplermagronen, "alpine herdsmen's macaroni", is a dish from the Swiss Alps of pasta, potatoes, cream, cheese and onions.