EatSen · Recipes
A traditional comfort food from the Swabian region of Germany, featuring soft handmade egg noodles combined with melted Bergkäse cheese and crispy caramelized onions. The spätzle dough is rested, then pressed into boiling water to cook, tossed with butter and cheese, and finished with golden fried onion rings scattered on top before serving.
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per serving
Sift the flour into a large mixing bowl. Make a well in the center and crack in the eggs. Add the salt and grated nutmeg on top. Gradually add the sparkling mineral water while beating vigorously with a wooden spoon. The dough should be smooth, slightly sticky, and elastic. When you lift the spoon, the dough should flow slowly and heavily.
Let the dough rest at room temperature for 20 minutes without covering. This allows the gluten to develop and ensures the spätzle will be more tender.
Bring a large pot of generously salted water to a rolling boil. The water must be at a vigorous boil.
Using a spätzle press or a wooden cutting board and knife, press or cut the dough into thin strips directly into the boiling water. The noodles are done when they float to the surface (about 2-3 minutes). Do not add too many at once; cook in batches if necessary.
Using a slotted spoon, remove the cooked spätzle from the water and drain well in a colander. If excess water remains, the cheese will not melt properly.
Melt half the butter in a large skillet over medium heat. Add the drained spätzle and sprinkle half the grated Bergkäse cheese over them. Gently stir with a wooden spoon until the cheese melts and coats the noodles. The cheese should become stretchy.
In a separate small skillet, melt the remaining butter over medium-low heat. Add the thinly sliced onions and slowly cook, stirring frequently, until golden brown and crispy, about 10-12 minutes. Do not keep the heat too high or the onions will burn.
Transfer the cheesy spätzle to a serving dish. Sprinkle the remaining grated Bergkäse on top and place under a preheated broiler for 2-3 minutes until the cheese melts and turns lightly golden. Scatter the crispy caramelized onions generously on top and season with salt and black pepper. Serve hot.
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