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(Cheese Spaetzles)

For 4 persons

2 1/2 Cups Flour
1/2 Cup water
5 eggs
1 t salt

2 large onions
Olive oil

1 1/2 cups grated Emmenthaler or Swiss cheese

Cut onion into rings and saute in butter or olive oil till golden brown

While you do that crack the eggs into a large mixing bowl and add 5 Tbls or 1/3 cup of water.

Add the flour and stir until the dough is heavier than pancake batter but sticky and lighter than bread dough. You are going to push this through a pan with holes


This is a spaetzle pan that my dad made. You simply drill 3/8 inch holes in it and sand the rough edges off

Next you get a pan with 2 qts. of water and bring to a boil.
Salt lightly
Then with a rubber scraper or spoon push some of the dough through the pan into the boiling salted water. Continue doing the same with the remaining dough.

When the spaetzles float they are done. Strain into a colander or strainer.

Layer the spaetzle with the grated cheese.

Toss the mixture till the cheese is mixed and starts to melt.

Top with the sauted onions and serve.

From Stephen Block


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Last updated January 10, 2005