Summary

Ingredients

For the dough:

• 350 g flour, double-handle or instant or spaetzle flour
• 150 g hazelnuts, round
• 15 g salt
• 8 egg (s)
• 100 ml sparkling mineral water
• 1 pinch (s) nutmeg
• Salt water

Also:

• 250 g cheese, rated (mixed Gruyère and mountain cheese)
• 3 medium onion (s), cut into half rings
• some clarified butter
• some breadcrumbs
• 3 tablespoon butter
• possibly chives, cut into small rolls
• Fat for the shape

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Instructions

1. Roast the nuts without fat until they are fragrant. Let cool down. Knead all ingredients from flour to nutmeg vigorously until the dough starts to bubble. Depending on the consistency of the dough, add another 20 ml more water. The dough should fall from the spoon with a tough tear.
2. Let rest for 15 minutes. Then hit again. Preheat the oven to 140 ° C.
3. Place a spaetzle sheet on a wide saucepan with boiling salted water. Portion the dough with the spatula and slowly stroke it through the holes. Let it boil once. Alternatively, the spaetzle can of course also be scraped off a board (for the experienced) or pressed into the boiling water using a spaetzle press.
4. Take out the spaetzle floating above with a slotted spoon and place in the greased casserole dish. Sprinkle with the cheese in layers. Place in the oven to keep warm.
5. Cut the onions into thin, half rings and fry them in a little clarified butter. When they are just beginning to take on color, add breadcrumbs, salt and butter and brown. Sprinkle on the spaetzle and serve. If necessary, distribute the chives rolls over the top.