Cheese spaetzle

Ingredients for 2 servings:

• 250 g flour
• 60 g semolina
• 2 eggs
• ⅛ liter of water
• 1 tsp salt
• 250 g cheese, grated
• ½ tbsp butter
• 5 tbsp breadcrumbs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix the flour, semolina, and salt. Add the eggs and mix with a wooden spoon with a hole in the center. Gradually add the water (measure the amount carefully so that you don’t add too much water, otherwise the dough will be too thin). The dough is ready when it falls off the spoon in a rippling manner and is difficult to do. Stir well and let it rest for a while. Boil 1 liter of water with salt. Press the dough into the boiling water using a spaetzle press until it boils and the dough can be released from the press. Please have ready: 1 cup of cold water, a fork, and a ladle. Use the cup to remove any excess water. Spread the spaetzle in the water with a fork and scoop out the finished spaetzle with a ladle. The spaetzle cook time is approximately 2-3 minutes. The spaetzle are ready as soon as they rise to the surface. Place the spaetzle in a dish with grated cheese and keep warm so that the cheese melts. Melt butter and brown the breadcrumbs in it. Then sprinkle over the finished cheese spaetzle. Serve immediately. Tip: You can also replace the cheese with leaf spinach.