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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil. | 2. Saute onions in butter and set aside. | 3. Combine the salt and flour in a large bowl or mixer. | 4. Mix in the eggs. | 5. Slowly mix in the water a little at a time and mix until you have a sticky, bubbly dough. | 6. There are two methods for making the Spaetzle but in both cases, they should be prepared in batches: 1) on a small board, spread some of the dough flat and over the boiling water, use a chef's knife to cut thin strips or ribbons and push them into the water. 2) using a potato ricer or spaetzle press, take a portion of dough and extrude the spaetzle into the boiling water. | 7. With either method, when the spaetzle float to the top, they are done, skim them off, rinse them in cold water and brown for a minute or two in a skillet with some of the sauteed onions. | 8. In a casserole dish, layer the spaetzle, onion, and cheese as you prepare them. | 9. Bake at 200-250 until cheese is melted (5-10 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3 1/2	cups	sifted	1275.96	93.8448	111.1614	60.711000000000006
onion	1		sliced	60.0	14.01	1.65	0.15
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
egg	4		beaten	286.0	1.44	25.12	19.02
swiss cheese	2	cups		1037.52	3.8016	71.1744	81.8136

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.