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Swabian Kaesespaetzle
For 4 persons

500g flour, or about 2 1/2 cups
approximately 250ml/1 cup water
5 eggs
1 t salt
2 large onions
300g/1 1/2 cups grated Emmenthaler cheese
50g butter (or your preferred oil for frying)

Sift the flour and mix with the eggs, salt and water. The dough
shouldn't be too sticky.

Cut onion into rings and saute in butter (German method) or olive
oil (a healthier alternative) until golden. If you're very efficient
or if you have a second pair of hands to help, you can do this
concurrently while you boil the Spaetzle.

Boil some salted water. With your Spaetzlehobel, Spaetzlebrett or
any other ingenious method you've thought of, consign portions of
Spaetzle into the pot. They're done when they float to the top, so
whip them up and chuck them into a dish. Periodically strew cheese
and pepper to taste on the layers of Spaetzle ; the hot noodles
will melt the cheese and turn everything into a yummy mass. When
all the dough is finished and your kitchen is in an absolute mess,
finish off the Spaetzle layers with the remaining cheese and the
golden onions. The ingredients are simple, but putting it together
does take a bit of technical skill. Still, I assure you the results
are definitely worth it!


Spinach Spaetzle with Almonds
for 4 persons, you 'll need :

200g/1 cup fresh spinach
salt
500g/2 1/2 cups flour
100ml/1/2 cup water
4 eggs
a pinch nutmeg
1 medium onion
100g butter
80g almonds

Wash spinach. Heat salted water to boiling, and blanch spinach for
about 2 minutes. Remove, rinse with cold water and dry thoroughly.
Shred or pulverize into fine pieces.

Mix flour, water, eggs, nutmeg and spinach with an electric mixer.
Boil lots of salted water and make spaetzle. Rescue with a sieve
when done, and dry. Chop onion into fine pieces and saute until
they are glassy. Add the spaetzle and the almonds and heat through.
Serve at once.

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