Käsespätzle
Homemade spätzle with melted cheese, onions and chives.
Active time30 min
Cooking20 min
Total40 minResting : 10 min
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Ingredients
- 4 tbsp fresh chives
- 160 g onions
- 200 g grated Emmental
- 4 eggs
- 160 ml water
- 200 g plain wheat flour
- 200 g wholemeal wheat flour
- 10 g rapeseed oil
- 5 g salt
Preparation
Mix both flours, eggs, water and salt in a bowl. Beat with a wooden spoon to a thick, supple dough. Cover and rest for 10 minutes.
4 eggs160 ml water200 g plain wheat flour200 g wholemeal wheat flour5 g salt- bowl
- wooden spoon
- lid
While the dough rests, peel and chop the onions. Heat the oil in a large frying pan and brown the onions over medium heat, stirring. Keep on low heat while the spätzle cook.
160 g onions10 g rapeseed oil- knife
- chopping board
- frying pan
- spatula
Bring a large pot of water to the boil. Stir the dough and press small batches through a spätzle maker over the water. Once they float and the water returns to the boil, lift out with a slotted spoon and drain.
- pot
- spätzle maker
- slotted spoon
- colander
Wash and snip the chives, then measure their volume. Add the drained spätzle to the onions with Emmental. Stir over low heat until the cheese melts. Scatter with chives and serve hot.
4 tbsp fresh chives200 g grated Emmental- frying pan
- spoon
- knife
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration