• Kässpätzle

Kässpätzle (cheesy swabian noodles)

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
Ingredients for 4:

  • 400 g flour
  • 2 eggs
  • a little salt
  • 1/8 - 1/4 l water (or diluted milk)
  • 1 Spätzle board
  • 1 scraper
  • 1 tbsp oil

Combine flour, eggs and salt to make a dough. Add water and continue beating the mixture until bubbles form. Fill a large pan with salted water and bring to the boil.

Moisten the board with cold water, place a small quantity of the mixture on it and scrape narrow strips into the boiling water.

As soon as the noodles rise to the surface, remove them with a slotted spoon, rinse in really cold water and drain.

Recipe for Kässpätzle
Ingredients for 4:

  • Spätzle, (see recipe above)
  • 250 g grated cheese - Emmental, Edam, Gouda or (stronger in taste) Alpine cheese
  • salt, pepper
  • 400 g onions
  • clarified butter

Slice the onions into thin rings and fry in the clarified butter till golden-brown. Layer the drained Spätzle with the grated cheese and onions in an ovenproof dish and heat in the preheated oven for around 10 minutes. Enjoy!