Kaesespaetzle Homemade Spaetzle Noodles With Cheese And Caramel Recipes

Steps:

• Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
• Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
• When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
• Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
• Let each noodle drop into the boiling water (don't overcrowd the pot).
• Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!

Steps:

• Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
• Add the milk and egg and mix together into a batter of sorts.
• Meanwhile, have a wide pan of water with salt boiling.
• Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
• When the Spaetzle float, remove with a slotted spoon and put them into a colander.
• Fry onion in a little oil until very brown and crispy.Set aside.
• In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
• Grate cheese and toss into spaetzle.
• When cheese melts, transfer to large bowl and sprinkle with onion.
• Serve hot.

Steps:

• Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms.
• Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat.
• Using a spätzle machine (like a mandolin slicer with larger holes) or a colander with medium holes, press the noodles into a large pot full of boiling salted water. (Spätzle experts use a wooden chopping board and knife to rasp the dough into the water).
• Let Spätzle boil until they rise to the surface.
• Butter a oven proof bowl or pan and transfer Spätzle to it. Mix with cheese (either freestyle or one layer Spätzle, one layer cheese, finishing with a cheese layer).
• Put pan in the oven (about 180°C to keep Spätzle warm and let cheese melt).
• When the cheese is melted, get Spätzle out of the oven and garnish with the caramelised onions and cives.
• (You can omit the oven step and devour the Spätzle right away as well).
• Serve Käsespätzle with mixed or green salad.

Steps:

• Preheat the oven to 250 degrees F. and place a smaller casserole dish (approximately 11 X 7) in the oven to warm before adding the spaetzle. Place a large pot on the stove and add 2 quarts salted water. Bring to a boil. Meanwhile, in a mixing bowl, add the flour eggs, milk and 2 pinches salt and stir vigorously until thoroughly incorporated. The dough should be runny but stable. Set aside and let dough rest.
• Grate cheeses and mix them together. Set aside.
• Pour the olive oil in a large pan and heat. Add the sliced onion, 2 pinches salt and the freshly ground pepper. Cook until the onions are nicely browned and soft. Set aside.
• Place the spaetzle maker or colander over the boiling pot of salted water. Pour in about 1/3 of the dough and move the speatzle maker back and forth, or push the dough through the colander with a spreader. Stir the spaetzle regularly to prevent sticking. Simmer gently until the spaetzle floats on the top of the water. It's done at this point. Remove with a medium size handled sieve, let the water drain out and place into the pre-heated casserole dish. Sprinkle 1/3 of the cheese and the onions on top of the spaetzle and repeat this step two more times until there are three layers of spaetzle, onions and cheese in the casserole dish. Sprinkle the parsley on top and let rest for 15 minutes until the cheese has melted.
• Serve with a green salad and a cold beer.

Steps:

• Sift flour, salt and nutmeg together in a bowl.
• Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.
• Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
• Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.
• Cook noodles in the water about 5 minutes or until they rise to the surface.
• Lift noodles out and drain on paper towels.
• Brown noodles in melted butter over low heat.

Steps:

• Combine flour and salt.
• Create well in flour mixture.
• Add beaten eggs and water.
• Mix together and add water until batter is SLIGHTLY sticky.
• Using Spaetzle machine press noodles into large pot of lightly boiling salted water. (If you don't have a spaetzle machine you can drop strings of the dough into the water).
• When the noodles float to the top of the water take them out and drain on paper towels.
• Repeat the last two steps until all of your dough is used up.
• Brown your noodles in butter until they just begin to brown around the edges.
• Place your noodles in a casserole with cheeses.
• Bake at 350 degrees for 20-30 minutes until cheeses are fully melted.
• Stir and serve.
• Enjoy!

Steps:

• Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
• Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.