You don’t need a special tool to make spaetzle, the little irregularly shaped Austrian noodles, though you can find one at many houseware stores; otherwise you can use a colander or a sieve. Either way, spaetzle are simple to prepare and utterly delicious--especially when boiled and then finished by cooking in a rich and creamy cheese sauce and topped with fried onions, as in this recipe.
- 450 grams flour
- 4 eggs
- 70 milliliters water (approximately, depending on how much is absorbed by the flour)
- butter (Malga, or butter)
- 1 white onion (large)
- To prepare the spaetzle:
- Place the flour in a bowl, make a well in the center and add the eggs, a pinch of salt, and the water.
- Stir the ingredients together until the mixture is smooth and uniform in consistency, it should fall from the wooden spoon in large drops.
- Bring a stockpot full of water to a boil, use the spaetzle tool directly over the stockpot of boiling water and allow the batter to fall into the pot.
- Remove the spaetzle with a slotted spoon as they come to the surface.
- To prepare the sauce:
- Melt the butter in a saucepan, add the cheese cut into cubes and a few tablespoons of milk, and cook until the cheese melts into a smooth creamy mixture.
- In the meantime, slice the onion into thin rounds, fry the slices in boiling oil.
- Drain the onions and season them with salt.
- Saute the spaetzle in a large pan with the cheese sauce for a few minutes.
- Serve hot with the fried onions sprinkled on top.
PER SERVING *
|Calories610Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.