Käsespätzle
German mac and cheese — soft egg noodle dumplings layered with melted cheese and topped with crispy fried onions.
Ingredients
- 100 gm plain flour
- 1 egg
- 3 tbspn water
- Pinch of salt and nutmeg
- 60 gm Emmental or Gruyère, grated
- 1 small onion, thinly sliced
- 1 tbspn butter
- 1 tspn vegetable oil
Method
- 1
Mix the flour, egg, water, salt and nutmeg into a thick, smooth batter. Rest for .
- 2
Bring a large pan of salted water to the boil.
- 3
Push the batter through a colander or spätzle press into the boiling water in batches.
- 4
The spätzle are done when they float to the surface — about . Lift out with a slotted spoon.
- 5
Meanwhile, heat the oil and half the butter in a frying pan and fry the onion slices over a medium heat for until deep golden and crispy.
- 6
Preheat the grill to high. Layer the spätzle and grated cheese in a small ovenproof dish.
- 7
Grill for until the cheese is melted and bubbling.
- 8
Top with the crispy fried onions and serve immediately.
Notes
- If you do not have a spätzle press, a colander with large holes works — push the batter through with a spatula.
- A mix of Emmental and Gruyère gives the best flavour.
- This is Swabian comfort food at its finest.