cheese spaetzle from the wok

Swabian cheese spaetzle

Ingredients:

·        400g Spätzle flour or regular flour        

·        4 eggs 

·        1 tsp salt       

·        250 ml water     

·        grated mountain cheese / spaetzle cheese      

·        bread crumbs      

·        a little butter

Preparation Part 1 (Spätzle):

1.     Mix flour, salt and eggs together in a bowl (by hand or with a mixer).

2.     Slowly stir in the water (tip: use some sparkling water) until a slightly sticky dough is formed. You can tell this by pulling a wooden spoon through the dough and the mixture offering slight resistance.

3.     Then let the dough stand for about 15 minutes and then stir it again briefly. The gluten in the flour will continue to set and firm up a little. If necessary, add 1-2 teaspoons of water.

4.     In the meantime, heat about 2 liters of water in a pot and add salt. Prepare a bowl for the finished spaetzle and add a little butter.

5.     Only when the water is boiling, fill the dough into the spaetzle slicer and slice it straight into the boiling water. Let it boil briefly, and when the spaetzle rise to the top, immediately remove them with a slotted spoon and put them in the bowl. Repeat the process until all the dough has been used up.

Preparation Part 2 (cheese spaetzle):

1.     Put some butter in the wok or pan and heat on high heat.

2.     Add the spaetzle and briefly toss in hot butter. Then keep the wok or pan at medium heat.

3.     Add the cheese and mix well. Keep the temperature at the lowest setting.

4.     If desired, melt breadcrumbs in butter in a second wok or pan until golden brown.

5.     Serve spaetzle quickly and sprinkle golden brown breadcrumbs on top