Käsespätzle — cheese spaetzle with onions

Käsespätzle — cheese spaetzle with onions. Unenriched white all-purpose wheat flour, weighed without shell, Whole milk.

Kimberly Killebrew

30 + 35 min · 4

Ingredients

• 300 g Unenriched white all-purpose wheat flour
• 200 g weighed without shell
• 120 g Whole milk
• 200 g vegetarian microbial or plant rennet
• 300 g Raw onions
• 35 g Butter
• 4 g Table salt
• 1 g Ground black pepper
• 0.3 g Ground nutmeg

Preparation

1. Beat the flour, eggs, milk, nutmeg and half the salt into a thick elastic batter. Rest for 15 minutes.
2. Slice the onions. Cook them slowly in the butter for 20–25 minutes, stirring, until golden; season with pepper and remaining salt.
3. Press small batches of batter through a spaetzle maker into simmering water. Cook for 2 minutes after they float; lift out and drain. Discard cooking water.
4. Layer spaetzle, grated vegetarian-rennet cheese and onions in a baking dish. Bake at 200°C for 10 minutes, until the cheese melts.