Grandma's Kasspatzl

Ingredients for 6 servings:

• 4 liters of salt water, boiling
• 500 g flour, strong or universal
• 1 tsp salt
• Water, as needed
• 2 m.-sized onion(s)
• 200 g mountain cheese, grated
• 200 g cheese (Appenzeller), grated
• salt and pepper
• Butter or oil for the pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

egg-free, with two kinds of cheese

Mix the flour with the salt and slowly stir in cold water (to taste). Let it rest for 10 minutes and then beat it again until the dough can be stretched without tearing. Spread the dough into the boiling salted water using a spaetzle grater. Bring to the boil once and strain the spaetzle. Keep warm. Slice half an onion and finely chop the rest. First, fry the onion rings in butter or oil until golden brown, remove and set aside. Add the remaining onion to the pan and sauté. Then mix in the spaetzle and grated cheese. Season with salt and pepper to taste. Lightly fry everything and sprinkle with the toasted onion rings. The Kasspatzl are served in the pan on a large wooden platter. If that’s too rustic for you, serve them on plates.