Spätzel

Ingredients for Spätzel

Instructions for Spätzel

To prepare the Spätzel recipe, please follow these instructions:

Warm half the butter and the oil in a sauté pan, add the onion and saute gently for 45 minutes until golden brown and very soft.

For dough sifted flour and salt into a large mixing bowl. Make a recess in the middle and beat the eggs out. Add 2 tbsp. Water and mix the dough bit by bit into a soft paste. Stir well until it is smooth. Customize with add water to the dough just right fall off the spoon (the thinner the dough after all finer will be "nuggets").

When spätzlen must be cooked brought a large pot salted water to a boil. Pour the dough into the bowl for spätzlemaskinen or potato rivejernet. Squeeze the dough into the simmering water. If you use a spray, cut short pieces of dumpling with a wet knife. Boil them for several laps. Boil spätzlen 2-3 minutes depending on thickness. Take them up with a slotted spoon and lower them down in a bowl of cold water.

When all the dough is cooked, melt the rest of the butter in a saucepan. Add the drained noodles and stir so that they will be warmed through.

Turn them with onions and cheese and serve immediately or put them under a hot grill. Server with half lemons to drip over.