Gravel Mösche

Ingredients for 4 servings:

• 500 g flour
• 1 tbsp oil
• 250 ml water
• 3 liters of water for boiling
• 4 tsp, heaped sea salt
• 6 eggs
• 3 m.-sized onion(s)
• 150 g mozzarella, grated
• 150 g Gouda, old, grated
• 1 corner(s) of herb melted cheese
• 40 g butter
• 1 tsp sweet paprika powder
• 1 pinch(s) of sugar
• Flour for breading

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cologne cheese spaetzle

Using the dough hook on a hand mixer, mix the flour, oil, water, and eggs until smooth. Then beat vigorously by hand until the dough bubbles. Bring 3 liters of water and 4 teaspoons of salt to a boil. Place the spaetzle dough in a potato ricer with large holes (approx. 5 mm in diameter) and press short spaetzle into the boiling water. As soon as the spaetzle float to the top, scoop them out of the water with a slotted spoon and place them in a preheated bowl. Place a high-sided frying pan on the heat, melt the butter, and add the spaetzle. Lightly fry the spaetzle in the butter. Add the cheese and mix everything together. Peel the onions and slice them into thin rings. Mix a little flour with the paprika and toss the onions in it. Place the onions in a second pan and coat with the sugar until golden brown. Serve the spaetzle topped with the onions.