From the EFK recipe collection
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Make the spätzle batter with flour, salt, eggs and enough water to form a thick elastic batter; rest 20 minutes.
- 2. While it rests, melt 1 tablespoon butter in a skillet and cook the onions over medium-low heat until deeply golden, 15–20 minutes.
- 3. Press the batter in batches into boiling salted water. When the noodles float, cook about 1 minute longer, lift out and drain.
- 4. Heat oven to 425°F. Butter a 9x13-inch baking dish. Layer half the hot spätzle, half the cheese and some black pepper; repeat.
- 5. Bake 8–10 minutes, just until the cheese is fully melted and bubbling. Top with the browned onions and herbs. Serve immediately.
Equipment
Large mixing bowl; stockpot; spätzle maker or large-holed colander; spider or slotted spoon; de Buyer skillet; 9x13-inch baking dish; BlueStar oven
Food safety & storage
Handle boiling water and the hot baking dish carefully. Refrigerate leftovers within 2 hours and reheat until steaming hot.
View this recipe on the original EFK website ↗