5 ms·

There are plenty of gooey cheese and noddle dishes around the world. Check it: https://www.thedailymeal.com/travel/14-ways-people-make-mac-and-cheese-around-wo

• Melting_Harps 7y ago
  > I love me some Käsespäzle. Oh so good. After we are allowed to travel again, I’m off the Germany for more. While you're there, as I'm guessing you ate this in the South, have some extra cheesy Flammkuchen with a nice local Riesling. German cuisine is super utilitarian for the most part, with very little variation from the meat and 2 veg routines but Baden-Wuttenberg's amazing Agriculture and Vineyards make it stand out.
  • User23 7y ago
    I'm partial to Baden-Wuttenberg (best Bretzel in the world) since that's where my family is from, but I won't deny that the Alsace has some amazing cuisine too. I consider their Flammkuchen to be the best, both the savory and sweet varieties.
  • Ididntdothis 7y ago
    Bavaria has great stuff too. Obazda or Kaiserschmarrn for example.
  • sundaeofshock 7y ago
    My first taste of it was in Berlin at Markthalle Neun. The furthest south I’ve been is Schmalkalden, a tiny little town no one has ever heard of (at least in my experience). Bayern is planned for 2021.
• detaro 7y ago
  Relative to a lot of pasta, the Spätzle for Käsespätzle are not that difficult to make yourself! The "official way" of shaping them involves a specialized tool, but you can also just use a knive to "swipe" portions of a board into boiling water, which is just a little slower.
  • phonypc 7y ago
    You can also force the dough/batter through the holes of a box grater. Can be a bit of a mess, but the end result is basically the same as the specialized tool.
    • detaro 7y ago
      I think they'd end up a bit thin for my taste, but true, that should also work just fine.
  • sundaeofshock 7y ago
    I have that special tool, but keep making a horrible mess. I think my batter is too thick.