Spaetzle and cheese spaetzle
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8 rates
Preparation : 30 min
Cooking : 40 min
Total time : 1 h 10 Rest : 0 min
Equipment
a small wooden board, a knife
4 people
500 g plain flour
1 pinch nutmeg
1 tbsp salt
350 g cheddar cheese, grated
40 ml rapeseed oil
100 ml water
400 g onions
6 eggs
Associated products
RECIPE STEPS
1
Put all the ingredients into the metal bowl and run the program.
- 500 g plain flour
- 1 pinch nutmeg
- 100 ml water
- 6 eggs
Expert
06:00 / 6 / __°C
2
Bring 3.5 litres of water to a boil in a saucepan and add 1 tablespoon of salt.
- 1 tbsp salt
3
Place a large dollop of the dough onto a wooden board.
Rub the dough out onto the board.
Immerse the board in boiling water to a depth of 2 to 3 cm.
4
Use a long sharp knife to quickly cut off strands of dough to form the spaetzle.
5
Let the spaetzle dough fall into the water for them to cook.
Continue until there is no dough left.
6
When the spaetzle come up to the surface of the water, they are cooked.
7
Remove the spaetzle with a skimmer and rinse under cold water.
8
If you want to eat the spaetzle without cheese, toss in a frying pan with 30 g of butter.
9
Serve as a side dish.
10
Fit the midi bowl and the 4mm slicing disc.
Slice the onions by running the program.
- 400 g onions
11
Put the sliced onions into the metal bowl with some oil. Run the program.
- 40 ml rapeseed oil
- 400 g onions
Expert
15:00 / 2A / 125°C
12
Make the spaetzle dough and cook one third of it.
13
Keep warm.
Put the spaetzle into a buttered casserole dish.
14
Sprinkle with one third of cheese and bake in oven until cheese is melted.
- 350 g cheddar cheese, grated
15
Meanwhile, make second batch of spaetzle.
16
Add to first layer and sprinkle again with cheese to make layers.
- 350 g cheddar cheese, grated
17
Repeat a third time.
Do not let the cheese harden.
- 350 g cheddar cheese, grated
18
Garnish the spaetzle with onions and serve immediately.
- 400 g onions
© photos Sandra Mahut © 2017 Hachette Livre (Marabout)
