Ingredients (for approx. 4)
500g spaetzle flour (or normal flour)
A bit of water (add with tablespoons, bit by bit)
1-2 teaspoons salt
300g grated cheese (best a mix of “spicy” alpine cheese, etc.)
Butter to fry the onions in
Pre-heat the oven to 200C.
Mix together the flour, eggs, salt and add water bit by bit, until you have a sticky, but not too hard mixture. Let sit for 15 minutes.
Meanwhile heat water in a pot with salt, just like you would for pasta.
Cut the onions in slim rings and fry until browned in a pan with butter.
Once the water in the pot is boiling, use the spaetzle “grater/plane” and always add a bit of the mix and squeeeze through the holes. Sieve out the ones that are ready and then add the next batch.
Stack the spaetzle and then cheese after each other in a casserole form, ending with cheese on top. Then place in the oven for approx. 15 minutes, until light brown.
Serve with the onions, that give the extra tangy flavor. Enjoy!