Pasta

Käsespätzle (Germany)

Name: Käsespätzle (Germany)
Total time: 45 min
Yield: serves 4
Ingredients: 300 g Flour; 4 Egg; 100 ml Milk; 1 pincée Noix de muscade; 2 Onion; 40 g Butter; 250 g Cheese

Preparation time: 45 min
Servings: serves 4

Ingredients

serves 4

Flour — to buy300 g
Egg — to buy4
Milk — to buy100 ml
Noix de muscade — to buy1 pincée
Onion — to buy2
Butter — to buy40 g
Cheese — to buy250 g

Preparation

In a large bowl, mix the flour, eggs, milk, a pinch of grated nutmeg and a pinch of salt; whisk vigorously for 2-3 minutes until you get a smooth, elastic batter, thicker than a crepe batter (it should form a ribbon that falls slowly off the spoon).
Let the batter rest for 10 minutes at room temperature.
Meanwhile, thinly slice the onions and cook them in half the butter over low heat for 12-15 minutes, stirring often, until very soft and caramelised: don't rush this step, it's what gives the onions all their flavour.
Bring a large pot of salted water to a boil, then press the batter through a large-holed colander or a spätzle press directly over the simmering water.
Cook for 2-3 minutes: the spätzle float to the surface once cooked. Drain them with a slotted spoon as they finish.
In a large pan, melt the remaining butter, add the drained spätzle and a handful of grated cheese, mix over low heat; repeat 2-3 times until all the cheese is used, until it is fully melted and coats every spätzle.
Spread the caramelised onions on top.
Serve immediately, hot and melty, before the cheese sets.