Bavarian-Swabian Cheese Spaetzle After Grandma
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mountain cheese
- 500 g flour for spaetzle, alternatively normal flour with 2 tablespoon semolina
- 6 egg (s)
- 4 teaspoons, leveled turmeric
- 3 drops milk
- 2 onions)
- 2 liters water
- 2 teaspoons, heaped salt
- 1 tablespoon, leveled butter
- 1 teaspoon, leveled soup spice
Print Recipe
Pin Recipe Instructions
- Required utensils are also spaetzle slicer and slotted spoon.
- Combine the flour, eggs and turmeric in a bowl, stir and gradually add the milk until a thick, viscous mass is formed. Beat until small bubbles form (takes about 10 minutes).
- Heat two liters of water with the 2 teaspoons of salt.
- Cut the onions and fry them in a pan with butter.
- Grate the mountain cheese.
- Put a load of spaetzle dough in the slicer and plane in the boiling water. Always make sure to leave the spaetzle slicer only briefly in the hot steam (if not slicing at the moment), otherwise the holes will clog. When the spaetzle cooks (after approx. 2 minutes), skim off with the slotted spoon and layer in a baking dish. Sprinkle a layer of grated cheese over the spaetzle after each load.
- At the end, sprinkle the soup seasoning over the spaetzle, stir everything a little and add the roasted onions.
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