Spätzle

Spätzle are eaten in all German speaking countries around Alps. They are kind of pasta from Alps, very easy to make and very delicious. My favourite version is Käsespätzle, which is Spätzle with cheese (käse=cheese). They are typical comfort food eaten in the winter, and as the summer refuses to come to Sweden I thought it was time for some comfort food.

Spätzle are very easy to make as long as you have a Spätzle-maker that looks like this:

I bought mine in Austria a couple of years ago. It reminds of a grater with big holes and you keep it over the sauce-pot with simmering water and “grind” the dough so that small pieces fall in water and cook for a couple of minutes.

Käsespätzle
serves 2
250 g flour
3 eggs
a bit of nutmeg
2 pinches of salt
200 g grated cheese; I used Gruyère
40 g butter
2 onions

Mix flour, eggs, salt and nutmeg. Mix with wooden spoon until everything is very well blended and the dough starts making some big bubbles. The dough has to be smooth but not too much runny; it should be sluggish and soft. Sepending on how big your eggs are you might need to add some cold water. Let the dough rest for 20 minutes.

In the mean time cut onions in rings, melt the butter on the low heat and fry onions until dark golden. When done take out of the pan but save the pan with the butter.

In a large pot bring water to boil, add salt and reduce the heat so that water simmers. Use your Spätzle-maker or with a help of a knife and a cutting board make Spätzle. Boil for 2 minutes or until they float. When cooked put in the pan where the onions have been previously fried and mix. Add grated cheese and mix until the cheese has melted a bit. Serve with fried onions on the top! Mahlzeit!