Allgäu cheese spaetzle

For 4 people
  • 500 g flour
  • salt, sweet paprika, pepper
  • 5 Eggs (Gr. M)
  • 250 g Mountain cheese (piece)
  • 250 g Emmentaler
  • 1 Bund chives
  • 4 Onions
  • 2 EL clarified butter
45 minutes
very easy
Mix the flour with 1 teaspoon of salt in a bowl. Add eggs and approx. 200 ml water. Beat everything with a wooden spoon (with a hole) vigorously to form a smooth dough until it bubbles. The dough should flow thickly from the spoon, possibly add some water.
Coarsely grate both types of cheese. Wash the chives, shake dry, cut into rolls. Peel the onions and slice or slice them into thin rings. Heat the lard in a large pan and slowly fry the onions until brown.
Finally, dust with paprika and continue to fry briefly.
Bring the salted water to the boil in a large saucepan. Put the dough in portions in a spaetzle press. Press into the water and cook for 2-3 minutes. Lift out with a slotted spoon and drain in a sieve.
Remove some of the cooking water. Pour half of the cheese into a preheated bowl. Place the hot spaetzle with the removed cooking water on top. Scatter the rest of the cheese on top and mix everything carefully. Season with pepper.
Sprinkle onions and chives over the top and serve immediately.
1 person approx.:
  • 740 kcal
  • 39 g protein
  • 35 g fat
  • 63 g carbohydrates


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