Schnelles Käsespätzle Rezept von Steffen Henssler

Beat 4 eggs with a pinch of salt and a splash of mineral water.

Add 52 grams of flour and a little nutmeg to the egg mixture and mix until smooth.

Let the batter rest briefly.

Slice 2 onions into fine strips and sauté them in butter until golden brown.

Bring a pot of water to a boil and use a spaetzle press to drop the batter into the boiling water.

Once the spaetzle float to the surface, transfer them directly to the pan with the sautéed onions.

Mix in 150 grams of Emmental cheese and 150 grams of Gruyère cheese until melted.

Serve with fried onions and chopped chives on top.

Equipment Needed

Spice Level:

Dietary