Käse Spaetzle

"When my wife and I lived in Austria, this was one of our comfort foods. This recipe is modified from the Culinaria Cookbooks"
 
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Ready In:
35mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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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RECIPE SUBMITTED BY

<p>I am a 36 year old Father of three and Husband of one. I love baking, brewing beer, and fine food. Special cooking loves are Austrian dishes, Italian and just about anything 'ethnic'. I must confess, I've a weakness for the 'adult beverage' recipes I've found here as well. <br /> <br />We live in the beautiful Santa Ynez Valley in California--gorgeous wine country, and just starting to recover from the damage SIDEWAYS caused our corner of the globe.</p>
 
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