Käsespätzle
50 min816 kcal each
Swabian egg noodles layered with melted Emmental and topped with sweet fried onions — Germany's macaroni cheese.
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Plan this recipeIngredients
for 4 servings- Plain flour400 g
- Eggs4 piece
- Water150 ml
- Emmental, grated250 g
- Onions3 piece
- Butter50 g
- Fresh chives10 g
- Ground nutmeg1 pinch
- Salt1½ tsp
- Black pepper¼ tsp
Method
Prep 20 min · cook 30 min- Beat the flour, eggs, water, nutmeg and 1 teaspoon of the salt with a wooden spoon until the dough is smooth and makes bubbles. Rest it for 15 minutes.
- Slice the onions into rings and fry them slowly in the butter for 20 minutes, until deep golden.
- Bring a large pot of salted water to the boil. Press the dough through a spätzle maker, or scrape thin strips off a wet board, into the water.
- When the spätzle float, lift them out with a slotted spoon and layer them in a warm dish with the cheese and pepper.
- Keep the dish warm in a 100 °C oven until the last layer is in and the cheese has melted.
- Top with the fried onions and chives and serve with a green salad.
Nutrition
per servingCal
816
Protein
35g
Carbs
88g
Fat
35g
Of 5.3g of sugar per serving, 0g is added sugar.
Of 35g of fat per serving, 20g is saturated.
