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 bowl, make a well in the middle, stir with the eggs, salt and a little water from the middle. Gradually pour in the rest of the liquid. Be careful not to create lumps. Beat the dough until it bubbles. Spread the dough in portions in boiling salted water. Either board or scraper or press.
2. The spaetzle are done when they float on the surface. Take the finished spaetzle out of the cooking water with a slotted spoon and dip briefly in fresh, warm water. Keep the spaetzle warm in an ovenproof dish, sprinkling each layer with a little grated cheese. The top layer should be cheese. Cut the onions into rings and simmer in the clarified butter until golden and pour over the cheese spaetzle before serving.