Allgäuer Kässpatzen

First, the Spätzle

1. Start a large pot of lightly salted water to boil.

2. Place flour, beaten eggs and salt into a large bowl. Add water then stir and beat the dough by hand until you see bubbles in the dough

It is highly recommended to make Spätzle by yourself and not buying them pre-made, since it doesn’t take too much time making them…and they taste so much better self-made. • One way to make them is to use a Spätzle slicer. That is a metal board with circular holes. You put the slicer onto a big pot – with some lightly boiling water inside.

3. Next, you put the dough on the slicer and slide the scrape back and forth over the slicer until the dough drops through the holes in little pieces.

4. Place the dough drops into the boiling water.

5. Once the spätzle are done, they will rise to the surface of the water inside the pot.

6. When the surface is filled with spaetzle, you take them ou with a skimmer and drain them a few seconds.

Layer the Käs

7. Now you can start layering them in an ovenproof dish.

8. To make it unbeatably delicious, add Mountain Cheese, onions and butter.

9. To make it cheesy, you add grated Mountain Cheese between the layers of Spätzle. It is recommended to keep the dish in the 75°C pre-heated oven– in between adding each new layer – the cheese will melt between the Spätzle.

10. Then, cut the onions into thin rings and fry them in butter until golden brown.

11. You can also add a teaspoon of sugar for more caramelization, and to bring the flavors together.

12. You can serve the onions in an extra bowl or sprinkle them over the Kässpätzle.

13. To finish it, add some pepper and chives.

CLEAN UP TIP: To clean your equipment afterward, use cold water. It gets even more sticky when using hot water.

Serve