German Kässpätzle- Swabian comfort food at its best

A classic Swabian dish, loved by the whole family. Best to make it with a mixture of mountain cheese and swiss emmentaler.

📝 Ingredients

• 400 g flour
• 4 eggs ( size large)
• 2 Tbsp Semolina
• 1 tsp salt and some extra
• fresh ground pepper
• 1/4 tsp ground nutmeg
• 1 splash sparkling water
• 300 g grated cheese—I prefer Emmentaler and Bergkäse or a Gruyère
• 4 onions — medium sice
• 3 Tbsp sunflower oil

👨‍🍳 Instructions

1. 1Add the eggs to the bowl of a stand mixer. Add the salt and stir to combine.
2. 2Let it rest for 15 minutes-your Spätzle will be brighter in yellow later
3. 3Add the flour, semolina, and ground nutmeg, attach a dough hook to the stand mixer and "knead" the dough for 5 minutes until the flour is “worked in the dough”
4. 4Add a dash of sparkling water and beat for a little longer
5. 5Use a wooden spoon to scoop and pull the dough. If bubbles appear, the dough is ready
6. 6The dough needs to be quite thick and traditionally, it was cut in the water via a wooden cutting bard and a knife.
7. 7Let the dough rest, and in the meantime continue with your recipe.
8. 8Bring a big pot with salted water to a boil, then reduce to a simmer.
9. 9Preheat the oven to 180 °C.
10. 10Peel your onions and slice them in thin slices.
11. 11Using a Spätzle maker – I use a “Spätzle Schwob”- press the noodles into the simmering water and cook for about 2–3 minutes, or until the noodles float to the top.
12. 12Use a slotted spoon to transfer the noodles to a sieve. Repeat the process until all the dough is used.
13. 13Transfer the Spätzle after every round of cooking with a good splash of the cooked water in an ovenproof ceramic dish and add the grated cheese to it. Mix everything and repeat this process until your ovenproof dish is full.
14. 14Place the Spätzle in the oven and bake until the cheese is melted, which should take roughly 15-20 minutes.
15. 15Bring a pan to high heat and add the oil while the Spätzle are in the oven.
16. 16Brown the onions in the oil, stirring them occasionally. They need to be cooked soft and have a bit of colour.
17. 17When the Kässpätzle are done, take them out of the oven—careful hot-add a pinch of salt & some cracked pepper and add the browned onions on top.
18. 18Serve immediately with a side salad.