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500 g flour
5-6 eggs
250 ml water
1 teaspoon salt
500 g Emmentaler
4-5 onions
1 cup cream
breadcrumbs, freshly milled black pepper, nutmeg.


Place the flour, the eggs, the salt, a pinch of pepper and most of the water in the medium-sized bowl and mix using a cooking spoon. Add water until a glutinous “mash” is formed. The consistency is correct when the dough bubbles and it is difficult to remove the spoon from it.  It is best to let the dough stand for a while and in the meantime boil the salted water and fry the onions cut into small cubes with salt, pepper and nutmeg in butter until they are clear. Grate the cheese finely. Using a so-called “Spätzleschwob” (an implement for pressing the dough), the dough is pressed through portion by portion into the pot of boiling water. This implement can be used to produce very long Spätzle.  The Spätzle must be boiled vigorously until they float on the surface of the water and a white foam is formed. Remove them from the water, allow them to drain and place them in a layer together with the cheese and the fried onions in an oven-proof dish. Fill the dish with cream, ensure that the cream is evenly distributed and bake in a pre-heated oven (180-190°C) for about 20-25 minutes until the cream bubbles and the uppermost Spätzle are crispy and serve immediately.



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Georgia Bitay