Allgäu Cheese Spaetzle

Summary

Ingredients

• 400 g flour (wheat flour)
• 4 egg (s)
• 1 teaspoon, leveled sea salt
• 150 g cheese, rated Alläu Emmentaler
• 50 g clarified butter
• 12 tablespoon water
• 2 onions)

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Instructions

1. Sieve the flour into a large bowl. Make a well in the center.
2. Add 4 eggs and 1 teaspoon sea salt to the well. Gradually pour in 12 tablespoons water while stirring to combine, starting from the center and moving outward. Stir gently to avoid lumps.
3. Continue beating the dough for 2-3 minutes until it becomes smooth and elastic.
4. Bring a large pot of salted water to a boil over high heat.
5. Using a spaetzle maker, wooden board, or scraper, press portions of dough directly into the boiling water. Cook in batches to avoid crowding.
6. When the spaetzle float to the surface, cook for another 1-2 minutes, then remove with a slotted spoon.
7. Dip the cooked spaetzle in fresh warm water for 30 seconds to rinse, then transfer to an ovenproof dish.
8. Sprinkle the spaetzle with grated Allgäu Emmentaler cheese. Repeat steps 5-7 until all dough is cooked, layering the cheese between each batch. The final top layer should be cheese.
9. Keep the dish warm in a 70 °C (160 °F) oven while you prepare the onions.
10. Cut the 2 onions into thin rings. Heat 50 g clarified butter in a skillet over medium heat.
11. Cook the onion rings in the butter for 5-8 minutes, stirring occasionally, until they turn golden brown and soften.
12. Pour the caramelized onions and melted butter over the cheese-topped spaetzle and serve immediately.