Swabian Cheese Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g flour
- 3 egg (s)
- 0.25 liter ¼ water, if necessary a little more
- 1 cup cream
- 1 onion (s), cut into rings
- 200 g cheese (Emmentaler), rated
- 150 g cheese (Gruyère), rated
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Mix the flour, eggs, water and a pinch of salt with the dough hook of a mixer for about 5-10 minutes. The dough should be clumsy at the end.
- Bring the salted water to the boil and press the dough through the spaetzle press. When the spaetzle come to the surface of the water, skim it out of the pot.
- Then put the spaetzle together with the cream and cheese in a pan and let it melt over a medium heat. In another pan, fry the onion rings until crispy. When the cheese has melted, place the onion rings on the Kässpätzle and serve immediately.
- This is served with a mixed salad or a refreshing tomato salad and a glass of cold beer.
- Tip: Some like the Kässpätzle as a casserole, but for us personally they are too dry.
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