Kässpätzle

Summary

Ingredients for Kasspatzle

• 400 g flour, handy
• 200 g flour, smooth
• 5 large egg (s)
• 1 glass water
• salt
• 200 mountain cheeses, mature (Räskäse)
• 200 mountain cheeses
• 2 large onions
• some flour
• Butter or clarified butter

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Instructions

1. Bring plenty of salted water to a boil in a large saucepan. Grate the cheese. Cut the onions into fine rings and mix with a little flour and salt (this will make them nice and crispy later)
2. For the spaetzle, beat the two types of flour with plenty of salt, the eggs and the water - do not stir - until a viscous dough has formed. The less the dough is worked on, the better (there can still be small lumps in it).
3. Then push the dough through a spaetzle sieve in portions into the boiling salted water. As soon as a portion of spaetzle floats on the surface, skim it off with a slotted spoon and place in a prepared saucepan or casserole dish. Alternately sprinkle with the cheeses, add the next portion of spaetzle, sprinkle with cheese again, etc., until everything is used up. Always place the dish warm in between in the oven preheated to 100 °.
4. Fry the onions in plenty of butter or clarified butter until crispy, pour over the spaetzle and serve.

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