Plain cooking - and so satisfying! Delicious Spätzle made to a traditional Swabian recipe, layered with cheese and fried onions – not to be missed!
Recipe for Spätzle (serves 4):
- 350 g flour, Type 405
- 6-7 eggs
- 14 g salt
- Pinch of nutmeg
For the Spätzle mixture, put the flour, eggs, salt and pinch of nutmeg into a bowl and beat thoroughly with a wooden spoon until it is smooth and bubbles form. Have ready a large pan of boiling, salted water. Moisten a wooden board with the water, spoon a small amount of the mixture onto the board and scrape thin strips of the dough into the boiling water with a knife, making sure that the noodles are of similar size. Cook for about two minutes until they resurface, then remove with a slotted spoon and set aside.
Recipe for Kässpätzle (serves 4):
- 800 g Spätzle
- 300 g strongly-flavoured grated cheese (e.g. Alpine cheese, Allgäu Emmental)
- 300 g peeled onions
For the cheesy noodles, first slice the onions into thin rings and fry them in clarified butter or oil till golden.
Mix the hand-made Spätzle with the grated cheese. Then either bake in an ovenproof dish in a preheated oven at 160°C until the cheese has melted and forms strings, or place the Spätzle in a large pan, add the grated cheese and heat through, taking care not to let them stick. Season to taste with salt, pepper and grated nutmeg.
Serve with the fried onions and some chopped chives. Enjoy!