German cuisine · Dough, Pasta & Rice

Allgäu Cheese Spätzle with Alpine Cheese

Fresh spätzle layered with alpine cheese and served under a mountain of golden fried onions.

Ingredients · for 4 servings

• 400 g flour
• 4 eggs
• 150 ml water
• 200 g alpine cheese
• 150 g Emmental
• 4 onions
• 80 g butter
• 1 pinch nutmeg
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Beat flour, eggs, 1 tsp salt, nutmeg and the water into a tough dough until it forms bubbles, then let rest for 20 min.
2. Cut the onions into fine rings and fry slowly in 50 g butter over medium heat for 12–15 min., stirring, until golden brown, then drain on paper towels.
3. Coarsely grate both cheeses and mix together; set the oven to 80°C and warm a bowl inside.
4. Scrape the dough in batches into the boiling salted water or press it through a spätzle press, cooking each batch for 2 min. until the spätzle float to the top.
5. Drain the spätzle and layer them in the warmed bowl alternating with the cheese, salting and peppering each layer so the cheese melts evenly.
6. Foam the remaining butter, pour over the top layer, top with the fried onions and chives, and serve immediately while the cheese still strings.