Ingredients
- 500 grams of flour
- 6-8 eggs
- About 10 tablespoons water (a little mroe than half a cup)
- 200 grams Emmentaler
- 200 grams mountain cheese
- 50 grams Limburger cheese
- 3 onions
- 3 tablespoons butter (or equivalent amount olive oil)
- Salt
Instructions
- Make a creamy dough with flour, eggs, water, and salt. Mix ingredients together well in a bowl. Mix so hard that bubbles start to form.
- Grate the cheese (can be done at any point before noodles are cooked).
- Cut onions into rings. Add to buttered skillet and caramelize. Don’t burn!
- Add salt in a pot and let it heat. Take the spatzlemaker and place the dough in the boiling. water. The spatzle noodles are finished cooking when they float to the top (about 2 minutes). Skim off the spatzle in a bowl.
- With the spatzle cooked, layer a baking dish with the following order: spatzle, onions, and then cheese. Then repeat to form a second layer, finishing with cheese.
Notes
I tried mozzarella… it’s ok but I think a sharp cheddar would be better. I mean think about mac and cheese. When do you ever use mozzarella?
I’m curious about cutting onion into things other than rings. Maybe try diced at some point for the fuck of it!