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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese. Ingredients:
1 1/2 cups all-purpose flour |
3/4 teaspoon ground nutmeg |
3/4 teaspoon salt |
1/8 teaspoon pepper |
3 eggs |
3/8 cup 2% milk |
3 tablespoons butter |
1 onion, sliced |
1 1/2 cups shredded emmentaler cheese |
Directions:
1. Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
2. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
3. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
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