German Egg Noodle and Cheese (Käsespätzle )

Beat 3 eggs in a bowl.

Add 1 teaspoon of salt to the eggs.

In a separate container, measure out 250 g of all-purpose flour.

In another container, measure out 50 ml of warm water.

Mix the eggs and salt, then add the warm water.

Gradually add the flour, mixing until it resembles a thick pancake batter.

Let the dough rest for 30 minutes to allow gluten to form.

Chop onions into thin half rings.

Heat a pan on medium-low and add a knob of butter.

Add the chopped onions to the melted butter and cook slowly for about 30 minutes, stirring occasionally.

Prepare a pot of salted boiling water and a bowl of cold water.

Using a wooden board and a dough scraper, spread the noodle dough thinly on the board.

Dip the board into the boiling water and then pull it back out.

Use the scraper to cut the dough into noodles, pushing them into the boiling water.

Repeat the process until all the dough is used, letting the noodles cook for 10-15 seconds before removing them with a slotted spoon.

Dip the cooked noodles into the bowl of cold water and then drain them in a strainer.

Mix the drained noodles with the cooked onions in the pan.

Add 100 g of cheese to the noodles and onions, allowing the residual heat to melt the cheese.

Mix well to combine everything before serving.

Equipment Needed

Spice Level:

Dietary