A traditional Southern German recipe of boiled threads of dough which are then baked with cheese. A spaetzle maker will make the process easier but a colander will do the trick as well. Serve with salad.
1 3/4 cups (215g) plain flour
1/2 teaspoon salt
4 tablespoons vegetable oil
1/2 cup (125ml) water
2 onions, peeled, halved and sliced
3 cups (375g) grated Swiss cheese
1-2 tablespoons vinegar
1 tablespoon chopped fresh parsley, for garnish
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Used different ingredients.
On the onions... when they turn light brown, sprinkle a bit of sugar and let it melt for a few seconds and remove from heat. Quite a nice alteration to the taste of the onion and contrasts to the salty spätzle. - 08 Aug 2009