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Swabian cheese spaetzle

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Ingredients for 3 servings:

  • 250 g flour
  • 3 eggs
  • ¼ liter of water, or a little more if needed
  • 1 cup of cream
  • 1 onion(s), cut into rings
  • 200 g cheese (Emmental), grated
  • 150 g cheese (Gruyere), grated
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the flour, eggs, water, and a pinch of salt with the dough hook of a mixer for about 5-10 minutes. The dough should be thick and sticky when done. Bring salted water to a boil and press the dough through a spaetzle press. When the spaetzle rise to the surface, skim off the dough. Place the spaetzle in a pan with the cream and cheese and melt over medium heat. In another pan, fry the onion rings until crispy. Once the cheese has melted, add the onion rings to the Kässpätzle and serve immediately. Serve with a mixed salad or a refreshing tomato salad and a glass of cold beer. Tip: Some people like Kässpätzle as a casserole, but we find them too dry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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