Summary

Ingredients

• 500 g flour, (spaetzle flour)
• 5 egg (s)
• 220 ml water, lukewarm
• 1 teaspoon salt
• 1 pinch baking soda
• 500 g cheese, rated, e.. Emmentaler
• 2 packs cheese (Romadur)
• 5 onion (s)
• salt and pepper

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Instructions

1. Put the flour, eggs, water, salt and baking soda in a large mixing bowl and beat until the batter starts to bubble.
2. Let the dough rest for 10 minutes.
3. Beat the dough again, it should be able to be steeped without tearing.
4. In the meantime, put on a large pot of salted water.
5. Clean the Romadur and cut into small cubes. Peel and dice onions and roast in a pan until golden brown.
6. Heat the tube to approx. 120 ° C.
7. When the water boils, brush a ladle of spaetzle dough through a spaetzle slicer.
8. As soon as the spaetzle swim on top, skim off with a slotted spoon and drain.
9. Put the first layer of spaetzle in a large, tall baking dish or in the Ultra, then Romadur, grated cheese, onions, then again spaetzle etc. - the last layer should be grated cheese.
10. Let it steep in a preheated oven at 120 ° for approx. 15 minutes.