Käsespätzle
Equipment
- spaetzle maker
Ingredients
For spaetzle
- 2 ¼ cups all-purpose flour
- 1 tsp salt
- 2 eggs
- ½-1 cup water
For the rest
- 2 large onions thinly sliced
- 3 Tbsp butter
- 4 cups cooked spaetzle room temp
- 2-3 cups Emmental cheese shredded
- fresh herbs to garnish
Instructions
For spaetzle
- Mix flour and salt in a large bowl with a wooden spoon. Add eggs and mix well.
- Gradually add just enough water to make a smooth, light, and firm spaetzle dough. The amount will depend on how 'dry' your flour is.
- Let batter sit for 30 minutes. Meanwhile, bring a pot of salted water to a boil.
- Push batter through a spaetzle maker, directly into the boiling water.
- Spaetzle noodles will float to the top of the pot when they are done (will take a few minutes). Remove with slotted spoon to a colander to drain excess water.
Make the rest
- Preheat oven to 400°F.
- Sauté onions in butter until tender and lightly caramelized, setting some aside for garnish.
- Layer half the spätzle, half the onions, and half the cheese in a greased 9×13-inch casserole dish. Repeat with the remaining spätzle, onions, and cheese.
- Bake, uncovered, for 15 to 20 minutes, or until the top is bubbly and lightly browned.
- Garnish with reserved caramelized onion slices and herbs.
Notes
Recipe inspired by Quick German Recipes