Recipe by: Christiane Krink
- 5 eggs
- 400g plain flour
- A pinch of salt
- 100 ml water
- 4 onions, red (1 finely chopped, 3 into rings)
- 1 Tbsp vegetable oil
- 100g cooking cream
- 50g Milk
- 50g Emmentaler (cheese), rubbed
- 50g Bergkäse (cheese), rubbed
- Salt and pepper to taste
- ½ cube vegetable broth, mixed with 150ml water
- 1 teaspoon brown sugar
- Parsley chopped for decoration
- Mix Eggs and Salt in a bowl for 10 seconds. Then add the flour slowly in portions. The dough must be Thick/viscous and tears of the beaters. If the dough is too firm, add a little bit water.
- Let the dough rest for about 10 minutes. In this time bring a big pot with water to boil.
- Thencoat a tablespoon of the dough on a wooden cutting board and scrape the dough with a knife into the boiling water. You can also use a ricer or special kitchen items for this. Boil the Spätzel for about 2 minutes. When they come up to the surface of the water, skim it up with a slotted spoon and put them in a big bowl with cold water to stop the boiling process.
- Fry the chopped onion in a pan with oil, add the Spätzle, stir fry until gentle brown. Add the vegetable broth, let it boil away, add the milk, salt and pepper to taste, add the cream and stir it. Add the cheese. At the end it must be very creamy.
- Fry the onions rings in oil in a seperate pan until brown, add a teaspoon of brown sugar to caramelize.
- Serve the Spätzle with onion rings on top and decorate with parsley.
Download PDF here: german-kasespatzle-chris-krink