Spätzle

Today we made some Spätzle with Schnitzel for lunch. Cooking for 50 people always has its challenges. Luckily, Robert knew how to make Spätzle and Frances, one of our cooks, knew how to be organized enough to be ready on time. So everything went well and we had a great lunch.

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In case you want to give it a go, here is the recipe:

• For 4 persons

  500g flour, or about 2 1/2 cups
  approximately 250ml/1 cup water
  5 eggs
  1 t salt
  2 large onions
  300g/1 1/2 cups grated Emmenthaler cheese
  50g butter (or your preferred oil for frying)

• Sift the flour and mix with the eggs, salt and water. The dough
  shouldn’t be too sticky.

• Cut onion into rings and saute in butter (German method) or olive
  oil (a healthier alternative) until golden. If you’re very efficient
  or if you have a second pair of hands to help, you can do this
  concurrently while you boil the Spaetzle.

• Boil some salted water. With your Spaetzlehobel, Spaetzlebrett or
  any other ingenious method you’ve thought of, consign portions of
  Spaetzle into the pot. They’re done when they float to the top, so
  whip them up and chuck them into a dish. Periodically strew cheese
  and pepper to taste on the layers of Spaetzle ; the hot noodles
  will melt the cheese and turn everything into a yummy mass. When
  all the dough is finished and your kitchen is in an absolute mess,
  finish off the Spaetzle layers with the remaining cheese and the
  golden onions.