Cheese spaetzle

Name: Cheese spaetzle
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour; 4 eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 3-4 Tbsp Mineral water; 100 g Sbrint or Emmental cheese; 2 Onions; 2 discs Bacon; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
4 eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
3-4 Tbsp Mineral water
100 g Sbrint or Emmental cheese
2 Onions
2 discs Bacon
1 TABLESPOON Butter or margarine
7-10 Tbsp Parsley

Directions

1
Mix flour, eggs, 1 teaspoon of salt, nutmeg and mineral water to a thick dough. Let dough rest for about 1 hour. In the meantime, grate cheese finely. Boil up plenty of salted water.
2
Little by little, put a part of the spaetzle dough on the moistened "spaetzle board" and scrape fine strips into the boiling salted water with a long knife. Bring to the boil until the spaetzle rise.
3
Remove the spaetzle with a skimmer and rinse briefly in a sieve under cold water. Drain and keep warm. Process the remaining dough in the same way. Mix the spaetzle with the cheese and put it into an ovenproof dish.
4
Bake in a preheated oven (electric oven: 200 °C/ gas: level 3) until the cheese has melted. Peel onions and cut into thin rings. Halve bacon slices, fry in a pan and remove.
5
Add fat to the frying fat and fry the onions in it until golden brown. Spread the bacon and onions over the cheese noodles. Garnish with parsley. A mixed salad tastes good with it.