Cheese spaetzle

Ingredients for 4 servings:

• 750 g flour (spaetzle flour)
• 2 tbsp salt
• 4 eggs
• 300 ml water, lukewarm
• 350 g cheese, grated (Emmental)
• Pepper, coarsely ground from the mill
• 1 kg vegetable onion(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

that’s how we like it best

Mix the flour and salt well in a bowl, then gradually add the eggs and lukewarm water, beating with the dough hook of a hand mixer until the dough bubbles. Leave covered. Peel the onions and slice them into rings. Fry in a pan until dark yellow, then set aside. Bring plenty of water to a boil. Meanwhile, grate the cheese. When the water boils, stir the dough briefly and fill portions into the spaetzle press (or spaetzle slicer) and press or slice through. Reduce the heat slightly. Wait until the spaetzle rise to the surface, then after about 2 minutes transfer them to a baking dish with a slotted spoon. Turn the heat back up. Sprinkle the spaetzle with cheese and pepper, mix, and place in the preheated oven (approx. 100°C fan) to keep warm. Now add a little more batter to the cooking water and continue the process so far. Once all the spaetzle are in the dish, add a splash of cooking water and mix well to prevent the dish from drying out. Sprinkle the roasted onions on top and serve. If you like, you can serve it with a green salad. We serve it with fresh milk.