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Allgäuer cheese spaetzle with St.Mang Limburger/Romadur

Recipe for 4 Portions:

150g St.Mang Limburger/Romadur
cut into small cubes.
400g flour
4 eggs
1 tsp salt
150 ml warm water
150g grated Emmentaler cheese
2 large onions
50g butter
Butter to line the casserole


Put the flour into a mixing bowl and add the eggs, salt and warm water. Use a hand mixer with dough hooks and mix to a smooth paste. Allow to stand for 15 minutes. Meanwhile, peel the onion and cut into thin rings. Bring a large quantity of salted water to the boil in a large saucepan.

Bring plenty of salted water to boil in a large pan. Use a spaetzle grater (or a spaetzle press) and grate the paste into the boiling water. As soon as the spaetzle float to the surface, remove them with a slotted spoon and place in a warmed, greased casserole dish. Sprinkle with the cubes of Limburger or Romadur and Emmental. Repeat this process with every layer of spaetzle. (To prevent the spaetzle from cooling, the casserole can be put back in the fan oven at 150º C). Meanwhile, fry the onion rings with butter in a pan until they are brown and place over the spaetzle before serving.


Before serving, sprinkle a teaspoon of vinegar and some freshly ground pepper over the cheese spaetzle. A crunchy green salad and cool beer make a good accompaniment.

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