Cheese spaetzle

Name: Cheese spaetzle
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour; 4 Eggs; 7-10 Tbsp (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 3-4 Tbsp Mineral water; 3 Onions; 100 g Emmental cheese; 1/2 bunch Chives; 1 TABLESPOON Oil; 20 g Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
4 Eggs
7-10 Tbsp (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
3-4 Tbsp Mineral water
3 Onions
100 g Emmental cheese
1/2 bunch Chives
1 TABLESPOON Oil
20 g Butter

Directions

1
Mix flour, eggs, 1 teaspoon of salt, nutmeg and mineral water to a smooth, thick dough. Let the dough rest for 1 - 2 hours. In the meantime peel onions and cut them into thin rings. Grate cheese finely. Wash chives and cut into fine rings.
2
Boil up plenty of salted water and oil. 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 rises. 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 place in an ovenproof dish and bake in a preheated oven (electric range: 200 °C/ gas: level 3) until the cheese has melted. Heat butter, fry onions until golden brown and pour over the cheese noodles. Sprinkle with chives.
3
Drain and keep warm. Process the remaining dough in the same way. Mix the spaetzle with the cheese and place in an ovenproof dish and bake in a preheated oven (electric range: 200 °C/ gas: level 3) until the cheese has melted. Heat butter, fry onions until golden brown and pour over the cheese noodles. Sprinkle with chives. Serve with a mixed salad