Kässpatzen from brenny

Ingredients for 4 servings:

• 400 g flour (type 550, otherwise type 405)
• 4 eggs
• ⅛ liter milk
• ½ tsp salt
• 250 g mountain cheese, medium-aged, diced or grated
• 250 g cheese (Gouda), diced or grated
• 1 bunch of spring onions
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Combine the flour, milk, eggs, and salt in a bowl and beat with a wooden spoon until bubbles form. The batter should be tough. Bring a pot of salted water to a boil and, using a plane or, more traditionally, a knife and board, slice the batter into the water in portions to form spaetzle. Bring to a boil. As soon as they float to the surface, they’re ready. Remove from the water and refresh. Meanwhile, clean the spring onions and cut them into small rings. Heat a non-stick pan and add the spaetzle, half of the spring onions, and all of the cheese. Stir constantly to allow the cheese to melt (no additional fat is needed, as the cheese has enough). Just before serving, stir in the remaining spring onions and season generously with salt and pepper. You can now eat the spaetzle with salad or serve it with delicious creamed strips of meat or something similar.