EatSen · Recipes
A traditional comfort food from the Swabian region of Germany, featuring soft handmade egg noodles tossed with melted Bergkäse cheese and crispy caramelised onions. The spätzle dough is rested, then pressed into boiling water to cook, tossed with cheese in butter, and served topped with golden fried onion rings.
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per serving
Sift the flour into a large mixing bowl. Make a well in the centre and crack in the eggs. Add the salt and grated nutmeg. Gradually add the sparkling mineral water, beating vigorously and quickly with a wooden spoon. The dough should be smooth, slightly sticky, and elastic in consistency. When you lift the spoon, the dough should flow slowly.
Rest the dough at room temperature for 20 minutes without covering. This allows the gluten to develop and ensures the spätzle will be softer.
Bring a large pot of water to the boil and salt generously. The water should be at a rolling boil.
Using a spätzle press or a wooden cutting board and knife, press or cut the dough into thin strips into the boiling water. The pasta is cooked when it floats to the surface (approximately 2–3 minutes). Do not add too many at once; cook in batches if necessary.
Using a slotted spoon, lift the cooked spätzle from the water and drain in a colander. If too much water remains, the cheese will be difficult to melt.
Melt half the butter in a large frying pan over medium heat. Add the drained spätzle and sprinkle over half the grated Bergkäse cheese. Gently stir with a wooden spoon to melt the cheese and coat the pasta. The cheese should become stretchy.
In a separate small frying pan, melt the remaining butter over medium-low heat. Add the thinly sliced onions and fry slowly, stirring frequently, for approximately 10–12 minutes until golden brown and crispy. Do not keep the heat too high, or the onions may burn.
Transfer the cheesy spätzle to a serving dish. Sprinkle over the remaining grated Bergkäse and place under a preheated grill (broil) for 2–3 minutes until the cheese melts and turns lightly golden. Scatter generously over with the crispy caramelised onions and season with salt and pepper. Serve hot.
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