Cheese spaetzle with tomato salad

Ingredients for 4 servings:

• 400 g spelt flour type 630 or wheat flour
• 100 g durum wheat semolina
• 5 m.-sized eggs
• 200 ml water
• some salt
• 1 tbsp, leveled turmeric powder or, if you prefer, some nutmeg
• 4 m.-sized onion(s)
• some butter or oil, for frying
• 400 g grated mixed cheese, e.g. mountain cheese and Gouda
• 6 m.-large tomato(s)
• 1 onion(s), red
• 2 spring onions, sliced
• 100 ml oil, neutral
• 5 tbsp vinegar, e.g. herb vinegar
• salt and pepper
• Mixed herbs, as desired

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

simple and vegetarian

Make a salad dressing from oil, vinegar, onions, herbs, and spices and add to the sliced ​​or diced tomatoes. Let the tomato salad sit in the fridge. Whisk the spelt flour with durum wheat semolina, salt, turmeric, and about 200 ml water (or more if you like) to form a not-too-firm spaetzle dough and let it sit. Halve the onions, slice them, and brown them in butter or oil, then set aside. In a large pot of boiling salted water, process the spaetzle dough into spaetzle. Set aside about 80 ml of the spaetzle cooking water. To make the cheese spaetzle, layer the spaetzle, then the cheese, alternating layers in a baking dish. Finish with the cheese. Then pour the spaetzle cooking water over the spaetzle and scatter the browned onions on top. Bake at about 200°C (fan oven) for 20-30 minutes. It’s ready when the cheese is an appetizingly browned dish. Arrange the spaetzle with the salad on the plates and pour some of the salad dressing over the spaetzle.