To finalise my blogposts about Bavaria, I thought I should end with Bavarian Noodles with Emmental Cheese – or Spätzle with Emmental Cheese – probably the most typical Bavarian dish I know. They are super delicious and, to my surprise, not so hard to make. This is a must-do for any Bavarian party you are organising, and it will certainly impress your guests. Just tell them that it takes a master chef to make, it’s ok
You can use this recipe as a basis for other Spätzle dishes. For example: add fried bacon or mushrooms to give the dish another twist.
This recipe can serve from 4 to 8 persons, depending on if you serve it as a side or a main. Spätzle are quite high on calories because of the cream and cheese so I will leave this one up to you. I usually make half the recipe and have it as a side dish with meat and vegetables for 4 persons.
This is what you need:
- 500 gr flour
- 5-6 eggs
- 250 ml water
- 1 teaspoon salt
- 500 g Emmentaler
- 4-5 onions
- Salt and Pepper
- 250 ml cream
- breadcrumbs, freshly milled black pepper,
- Parsley and chives to garnish.
Make sure you have a medium-sized bowl, large cooking pot, large pan, large oven-proof dish.
For the Noodles you have some specific implements like a “Spätzlehobel” (Spätzle cutter) or “Spätzleschwob” (Spätzle press). If you do not have access to any of these a flat kitchen board can be used to scrape the Spätzle.
Take a medium sized bowl and add the flour, the eggs, the salt, a little pepper and most of the water. Mix the ingredients with a cooking spoon to a smooth dough. The dough has the right consistency when the dough bubbles and the cooking spoon is difficult to remove from the dough. Add some more water if needed. If you are using a Spätzlehobel the dough must remain fairly liquid (add more water).
Let the dough rest for a while while you prepare the other ingredients. Start boiling water in your cooking pan, and cut the onions finely. Then fry the onions in a little butter together with some salt, pepper and the nutmeg. Grate the cheese finely.
There are three methods for producing Spätzle:
- Scraping from the Spätzle board (the original method). Take a dampened small wooden board (preferably with the flattened edge towards the front) and a small amount of dough and scrape small noodles into the boiling water using a sharp, smooth knife. This must be done quickly, otherwise the first Spätzle will be overcooked before the last of the batch are in the water.
- Using a so-called “Spätzleschwob” (an implement for pressing the dough), the dough is pressed through portion by portion into the pot of boiling water. This implement can be used to produce very long Spätzle.
- Using a so-called “Spätzlehobel”, the more liquid dough is pressed through a coarse “grater” with a pusher. By its very nature, the implement produces fairly small and short Spätzle.
I used the first one. First I put all the dough on a cutting board. Just by leaning the cutting board down, the dough would slowly move down towards the end of the cutting board. Then, just before the dough would roll off into the water, I would cut it with a sharp knife. the dough would fall off the knife into the water. Make sure the dough is not too thick and mind your speed to make sure that all spätzle are done at the same time. Also, make sure you stir the noodles when you are done making them to prevent them from sticking to one another and the pan.
Boil the Noodles until they float on the surface of the water and a white foam is formed. When they are done put them in a sieve and make sure all the water is drained. Then put the spätzle into the oven proof dish together with the onions and grated Emmental cheese. Mix them well. Add the cream evenly over the dish and then put the dish in a pre-heated oven (180-190°C) for about 20-25 minutes until the cream bubbles and the uppermost Spätzle are crispy. Garnish with a little parsley and chives and serve immediately.
Original recipe from: http://www.bavaria.by