International Community Odense Odense International Cookbook | Page 55
Käsespätzle
Germany
Tip: Best with a blend of different cheeses.
Ingredients:
Steps:
500 g wheat flour or 1:1 wheat flour/durum
1 tsp salt
5 eggs or ~200 ml water
220 ml water
300 g cheese (Emmentaler, Gouda or similar)
6 onions
Salt
Pepper
1. Put flour, salt, eggs and water into a bowl. Beat dough until
air bubbles are created. Let the dough rest for 10 min and
beat it once more.
2. Boil 2,5 l of salted water in a pot.
3. Put some dough in a potato ricer and press it into the
boiling water. If it is not working well add more water to the
dough. When the “Spätzle” are swimming on the surface they
are ready.
4. Take them out with a slotted spoon and place them in a
sieve. Continue the procedure until all the dough is used up.
5. Peal the onions and cut them into rings.
6. Heat a pan with oil and put the onions in.
7. Add a pinch of salt. fry the onions until they are brown.
8. Grind the cheese.
9. Heat another pan with oil. Fry the “Spätzle” slowly in it.
10. Season with salt and pepper. Add the cheese and let it
melt.
11. Serve with the fried brown onions on top.
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