The world Spätzle is plural form of “Spatz” which means “sparrow”. The geographic origin of “little sparrows” is not known – the first time they were mentioned in 1725.Today they are considered a Swabian specialty.
I don’t remember when was the first time when I have eaten Spätzle, but I do remember this one time when my boyfriend cook them for me and I didn’t want to eat anything else for a week. This recipe is how he makes it – and trust me – he is the best at it.
- 300 g flour
- 100 ml milk
- 3 eggs
- 1 pinch salt
- 25 g butter melted
- 10 g butter for frying
- 1 onion chopped
- 200 g cheese edamer
- 200 ml cream
- 4 tbsp fried onions
In the large bowl mix together flour, milk and eggs until smooth using wire mixer. Add one pinch of salt and melted butter and mix the whole thing again.
Take large pot and pour at least 2l water in it. Add salt and bring the water to boil. Press the dough through Spätzle maker into the water.
Cook until they rise to the surface (2-3min). Drain well.
Take a large pan, melt the butter and fry the onions until transulent on the medium heat. Add cooked Spätzle and wait until they turn golden brown. Lower the heat, add cream and cheese and sauté for another 3-4 minutes.
Serve immidietly with fried onion on the top.