Käesespäetzle - German cheesy pasta
We first ate käesespäetzle at a fabulous little restaurant in Munich. The staff were brusque and sternly instructed us what and how to eat the various Bavarian
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.noonoosnibbles.com.
Cooking tools:
- Spaetzle maker
- Mixing bowl
- Whisk
- Pot
- Ladle
- Colander
- Wooden spoon
- Spatula
- Slotted spoon
- Skillet
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Stove
- Plate
Ingredients
- 300 g plain flour
- 4 medium eggs
- 125 ml water
- salt to taste
- 1 tbsp olive oil
- 1 large onion sliced
- 2 tbsp butter
- 100 g grated emmenthal cheese
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