Käse Spaetzle

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Saute onions in butter and set aside.

3. 3

   Combine the salt and flour in a large bowl or mixer.

4. 4

   Mix in the eggs.

5. 5

   Slowly mix in the water a little at a time and mix until you have a sticky, bubbly dough.

6. 6

   There are two methods for making the Spaetzle but in both cases, they should be prepared in batches: 1) on a small board, spread some of the dough flat and over the boiling water, use a chef's knife to cut thin strips or ribbons and push them into the water. 2) using a potato ricer or spaetzle press, take a portion of dough and extrude the spaetzle into the boiling water.

7. 7

   With either method, when the spaetzle float to the top, they are done, skim them off, rinse them in cold water and brown for a minute or two in a skillet with some of the sauteed onions.

8. 8

   In a casserole dish, layer the spaetzle, onion, and cheese as you prepare them.

9. 9

   Bake at 200-250 until cheese is melted (5-10 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.