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When my wife and I lived in Austria, this was one of our comfort foods. This recipe is modified from the Culinaria Cookbooks
- Ready In:
- 3 1⁄2 cups flour, sifted
- 1 large onion, sliced into medium-small rings
- 3 tablespoons butter
- 1⁄2 cup water
- 1 teaspoon salt
- 4 eggs, beaten
- 2 2 cups swiss cheese or 2 cups edam cheese, etc
- Bring a large pot of salted water to a boil.
- Saute onions in butter and set aside.
- Combine the salt and flour in a large bowl or mixer.
- Mix in the eggs.
- Slowly mix in the water a little at a time and mix until you have a sticky, bubbly dough.
- There are two methods for making the Spaetzle but in both cases, they should be prepared in batches: 1) on a small board, spread some of the dough flat and over the boiling water, use a chef's knife to cut thin strips or ribbons and push them into the water. 2) using a potato ricer or spaetzle press, take a portion of dough and extrude the spaetzle into the boiling water.
- With either method, when the spaetzle float to the top, they are done, skim them off, rinse them in cold water and brown for a minute or two in a skillet with some of the sauteed onions.
- In a casserole dish, layer the spaetzle, onion, and cheese as you prepare them.
- Bake at 200-250 until cheese is melted (5-10 minutes).
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