Käsespätzle

Method

1. 01
   Step 1Mix the batter

   In a bowl, combine 300 g spätzle flour, 3 eggs, a pinch of salt, and sparkling water until you get a liquid batter consistency.

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2. 02
   Step 2Boil water

   Bring a large pot of water to a boil.

3. 03
   Step 3Shape the spätzle

   Spread a portion of the batter onto a wooden board or spätzle scraper, then scrape thin ribbons of dough into the boiling water.

   Note

   Use a bench scraper or spätzle press for this step.

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4. 04
   Step 4Cook and strain

   Cook the spätzle until they float to the surface, then drain through a strainer.

5. 05
   Step 5Grate the cheese

   Grate the alpine cheeses into a bowl.

   Note

   You can use a mix of alpine cheeses or a single variety like Montbru, comté, or gruyère.

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6. 06
   Step 6Fry the spätzle

   Heat a pan, add the cooked spätzle and sauté until lightly golden.

7. 07
   Step 7Add the cheese

   Add the grated alpine cheeses to the pan with the spätzle and toss to melt.

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8. 08
   Step 8Prepare crispy onions

   Thinly slice the onion, toss with 1 tablespoon flour and a pinch of salt, then fry in oil over medium heat (not smoking hot) until golden and crispy. Drain on paper towels.

   Note

   Don't fry from super hot oil or it will burn.

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9. 09
   Step 9Serve

   Plate the cheesy spätzle and top with the crispy onions.