Today we take a walk through Germany to learn a very typical pasta recipe also in other Central European countries. The spatzle or "sparrows", which are made with flour and egg, they are usually served as an accompaniment to meats or as a single dish.

This latest version, the käsespätzle, is the one with cheese. Like Italian pasta, these flakes of dough can be mixed with other finely chopped ingredients such as spinach, pork liver or grated apple (the dessert apfelspätzle).

Käsespätzle, pasta flakes with cheese

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Today we take a walk through Germany to learn a very typical pasta recipe also in other Central European countries: Käsespätzle or cheese pasta flakes

Ángela

Kitchen: cuisine
Recipe type: incoming

Total time:

Ingredients

3 eggs
250 gr. wheat flour
175 gr. milk
1 teaspoon of salt
300 gr. emmental type cheese
2 onions
100 gr. of butter
olive oil

Preparation

Combine the flour with the salt, milk and eggs in a large bowl and knead everything well until obtaining a somewhat sticky mixture with a few lumps. Nor should it be very homogeneous. Let the dough rest for about 30 minutes.
Cut the onions into slices and cook them in a pan with the olive oil until soft.
We take a large pot and put plenty of water to boil with a little salt.
To make the dough fall and cook in the typical spätzle shape, we can use a strainer with thick holes, like those used for pasta. The objective is to drop small pearls of the dough into the water. We cook them in the boiling water briefly, until they float (as it happens with gnocchi).
Strain the spätzle and bathe them with the butter. We also mix the onion and cheese cut into cubes. We put everything in a baking mold.
We cook until all the cheese melts and we have a creamy dish. About 10 minutes at 200 degrees is enough.

Image: Messinthekitchen

Recetín

Käsespätzle, pasta flakes with cheese