Austrian spatzles with cheese and cream

A very simple and unusual dish for the whole family! A very simple and unusual recipe. Austrian spatzles can serve as an excellent alternative to boring pasta.

gali nartja

Recipe author

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Composition / ingredients

Servings:

Flour

250

Water

150

Eggs

Hard cheese

300

Cream

150

Onion

Nutmeg

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 31 % 12 g

Carbohydrates 41 % 16 g

228 kcal

GI: 13 / 0 / 88

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
The first step is to peel both bulbs. Cut one onion into rings, and finely chop the second onion.
Step 2:
Now you need to put a saucepan or a small saucepan on the fire, pour vegetable oil into it, about two hundred milliliters. And when the oil warms up, put the onion in a saucepan, the one that was cut into rings. Deep fry it for a few minutes until golden brown.
Step 3:
Now you need to make the dough for the shpetsle. To do this, beat eggs, a teaspoon of salt and water a little. Then add the flour. Mix well. The dough should turn out smooth and homogeneous.
Step 4:
Then put a pot of water on the fire and bring it to a boil. When the water boils, you can cook the speckle. It is very convenient to use a colander for cooking shpetsle. We put part of the dough in a colander and with any spatula, as it were, we scrape along the bottom of the colander until all the dough is in the pan. And we do the same with the rest of the test.
Step 5:
Cook the speckle for five minutes.
Step 6:
While the shpets are cooking, put the pan on the fire, pour a little vegetable oil into it. And fry the second onion, which was finely chopped. Fry for a couple of minutes.
Step 7:
Now add cream and grated cheese to the onion. The cheese, stirring constantly, needs to be melted for a minute. Then add a little salt and add half a teaspoon of nutmeg (optional).
Step 8:
When the cheese melts, put the ready-made shpets in the pan. Using a slotted spoon. Mix everything well. And fry, stirring constantly for five minutes.
Step 9:
Spread the shpetsle on plates and decorate with deep-fried onions on top. In this form, the speckle can be served as an independent dish. Or cook as a side dish.

Spätzle is a Swabian and Alemannic variety of pasta. It can be round and oblong in shape. They are distributed in Germany and adjacent countries (Switzerland, Austria, France — Alsace and Lorraine). It is used as a side dish to main dishes, as well as, with various additives (cheese, etc.), as an independent separate dish.
Shpetsle are a kind of irregular shaped egg pasta with a rough, porous surface, the shape of which varies between thin and thick, long and short. The only kind of pasta that is cooked right during production. They are not subjected to drying.