Tuesday, July 13, 2010

Bayerische Käsespätzle

  • 5 c flour
  • 4 eggs
  • 2 tsp salt, divided
  • 2 1/2 c water
  • 1 tsp vegetable oil
  • 16 oz shredded mozzarella cheese
  • 1 medium onion
Whisk flour, eggs, 1 tsp salt, and water together until batter slides slowly from spoon. Let sit an hour or so and mix again. (Spätzle maker should be in freezer while batter rests.)

Fill a large pot with water and bring to a boil; add about 1 tsp salt and some oil. Let spätzle boil for a few minutes and taste for doneness.

Layer spätzle, mozzarella cheese, and browned onions in a casserole dish and repeat until full.

*Recipe courtesy of Grandma B

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