Cheese spaetzle
Ingredients
- 500 gWheat flour (sifted)
- 5 pcEgg (whole)
- 100 mlWhole milk
- 3 pcYellow onion (finely sliced)
- 50 gUnsalted butter
- 150 gComté cheese (grated)
- 150 gEmmental cheese (grated)
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gBergkäse (mountain cheese) (grated)
Method
Fresh egg pasta, irregular and tender, bound by a mass of melted cheese that stretches with every forkful. Onions browned in butter provide a dark, crispy crunch and a sweet note that cuts through the salty cheese.
- 1
In a mixing bowl, combine the flour, eggs, milk, salt, and nutmeg. Beat vigorously with a wooden spoon until the dough forms air bubbles and pulls away from the sides. It should be elastic and thick.
- 2
Melt the butter in a pan. Add the onions and let them brown slowly until they are deep brown and crispy. Watch carefully: they should not burn but remain tender inside.
- 3
Bring a large pot of salted water to a boil. Pass the dough through a Spätzle press or spread it on a board to cut into thin strips directly into the water. As soon as they rise to the surface, they are cooked.
- 4
Drain the pasta and place it in a warm dish, alternating layers of Spätzle and the mixture of grated cheeses (comté, emmental, and bergkäse). The cheese should melt instantly. Top with the fried onions.
Frequently asked questions
How do you get this dish right?
- The dough is ready when it makes a slapping sound against the bowl.
- Never rinse Spätzle with cold water; they must stay hot to melt the cheese.
- Use a mix of cheeses: one for the stretch (Emmental) and one for the flavor (Comté or Bergkäse).
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a knob of butter to restore the crispiness.
