Summary

Ingredients

• 4 liters salted water, boiling
• 500 g flour, handy or universal
• 1 teaspoon salt
• Water, as needed
• 2 medium onion (s)
• 200 g mountain cheese, rated
• 200 g cheese (Appenzeller), rated
• salt and pepper
• Butter, or oil for the pan

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Instructions

1. Mix the flour with the salt and slowly stir in cold water (as you feel). Let it rest for 10 minutes and then whip again until the dough can be steeped without tearing.
2. Using a spaetzle slicer, spread the dough into the boiling salted water. Bring to the boil once and strain the spaetzle. Keep warm.
3. Cut half an onion into rings, finely chop the rest. First roast the onion rings in butter or oil until they are golden yellow, lift them out and set aside.
4. Put the rest of the onion in the pan and sauté. Then mix in the spaetzle and grated cheese. Season with salt and pepper to taste. Fry everything lightly, sprinkle with the roasted onion rings.
5. The Kasspatzl are served on a large wooden plate in the pan. If that is too rustic for you, it will be served on plates.