Vorarlberg Cheese Spaetzle Drop Noodles Recipes

Steps:

• Mix together the flour, eggs, salt and milk into a rough and very thick batter. Don't over mix -- if you can see a little flour, that's okay. If the batter seems very wet, add another teaspoon of flour.
• Bring a very large pot of water to the boil.
• Use the spaetzle maker, colander, or other method to force the batter into the boiling water. Don't do more than enough to make a single layer on top of the water.
• The noodles will rise to the top. They need only about ten seconds, after which they are scooped out with a slotted spoon and put in a large bowl.
• Each layer of noodles should be sprinkled, liberally, with the grated cheese.
• Continue with the drop noodles, layer by layer, until you've gone through all the batter.
• Cover the last layer with what remains of the cheese.
• Cover the whole bowl with aluminum foil and put in the oven on the lowest setting to keep warm.
• Melt butter in a large, heavy skillet.
• When it's very hot, add the onions. Lower heat to medium low, and let the onions cook until they are crisp and brown.
• Remove the bowl of cheese drop noodles from the oven and pour the buttery, crisp onions over the top.
• Note that you can increase or decrease this recipe by using this formula: per serving, 1 egg, 100 grams flour, and 1/8 liter milk, with additional cheese to taste.

Steps:

• Preheat oven to 300.
• Boil the spaetzle noodles until done; drain.
• While noodles are boiling, heat butter in fry pan over medium-high heat, add onions, and brown lightly. Remove from heat. Toss in the cheese with dry mustard.
• Add cooked noodles to cooked onions and cheese mixture; mix well.
• Place mixture in an ovenproof casserole. Sprinkle w/ chives.
• Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly.

Steps:

• •Preheat oven to 325°F.
• •Heat butter (or oil) in skillet and sautee onions until tender, about 5 minutes.
• •Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
• •Top with the sauteed onions.
• •Bake, uncovered, about 20 - 30 minutes, or until bubbly and slightly browned on top.

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:

• 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!