Ingredients for 4 people:
- 5 eggs
- 500 g coarse wheat flour
- 125 ml water
- A pinch of salt
- Pinch of nutmeg
- 100 g mountain cheese
- 100 g Emmental cheese
- 100 g of Rässkäse cheese
- 1 large onion
- 150 g butter
- Black pepper from the pepper grinder
Side dish: potato salad or mixed salad
Mix eggs, flour, salt and nutmeg with a little lukewarm water until a “sloppy” dough is achieved. The dough should be somewhat viscous. Pour water into a large pot and salt it. Grate the cheese at the same time. Preheat a large bowl to a medium temperature in the oven (unless you have a wooden Gepse bowl at the ready). As soon as the water starts boiling, grate the dough in portions with a Spaetzle slicer. When the “spaetzle bits” float on the water’s surface, strain them out. Mix in the cheese and alternately layer the spaetzle and cheese in the bowl. Heat the butter in a pan and finely fry the chopped onion rings until golden brown. Place the pepper grinder on the table and serve the Käsknöpfle cheese spaetzle garnished with the onions. In some places in the Bregenzerwald, this dish is served with potato salad, mixed salad or even apple sauce.
