Mayer's Kässpatzn

Ingredients for 4 servings:

• 500 g flour
• 4 eggs
• 250 ml milk
• 250 ml water
• 150 g Emmental cheese
• 75 g mountain cheese, young
• 75 g mountain cheese, aged
• 75 g Limburger
• 75 g Romadur
• Chives for sprinkling
• n. B. onion(s)
• n. B. bacon cubes, streaky
• butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the spaetzle, mix the flour and eggs with the milk and water. Mix everything well, ideally with a wooden spoon to beat the dough until it is airy and bubbly. Add a little more liquid if necessary until the dough reaches the right consistency. Then slice, press, or scrape the dough into a large pot of boiling salted water. As soon as the spaetzle float to the top, scoop them out and refresh them briefly in cold water. Repeat this process until all the dough is used up. Grate and shred the cheese, mixing the different varieties well. Finely chop the fresh chives. Either roast the onions in butter or just add them to the melted butter, depending on your taste. Fry the bacon cubes in a pan and set aside, keeping warm. Melt a good knob of butter in a large pan. Add the spaetzle to the pan and fry lightly in the butter. Then add the cheese mixture and fold everything in until the cheese is melted and evenly distributed. Serve the Kässpatzn on warmed plates, garnish with onions and/or bacon, if desired, and sprinkle with fresh chives. It’s best if everyone is already seated at the table by this time, so you can serve the warm Kässpätzle quickly and they don’t cool down. If all the cheese and spaetzle don’t fit in the pan, you’ll have to halve each portion (cheese and spaetzle). Serve with a green salad.