|Preparation : 30 min||Resting : -|
|Cooking : 40 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|500||g plain flour
|40||ml canola oil|
|350||g Swiss cheese, grated|
Put all the ingredients in bowl and run EXPERT programme 6 minutes/speed 6 (without heating).
Bring 3.5 litres of water to a boil in a saucepan and add 1 tablespoon of salt.
Place a large dollop of dough on a wooden board. Rub dough out onto board. Immerse board in boiling water to a depth of 2 to 3 cm. Use a long sharp knife to quickly cut off strands of dough into simmering water. Continue until there is no dough left.
When the spaetzle come up to the surface of the water, they are cooked. Remove with a skimmer and rinse under cold water.
If you want to eat spaetzle without cheese, toss in a frypan with 30 g of butter. Serve as a side dish.
Insert midi bowl and add 4 mm slicing disc. Slice onions with FOOD PROCESSOR programme.
Put sliced onions in bowl with oil and run EXPERT programme 15 minutes/speed SA/125°C. Keep hot.
Make Spaetzle dough and cook one third of dough. Put Spaetzle into buttered casserole dish. Sprinkle with one third of cheese and bake in oven until cheese is melted. Meanwhile, make second batch of spaetzle. Add to first layer and sprinkle again with cheese to make layers. Repeat a third time. Do not let the cheese harden.
Garnish spaetzle with onions and serve immediately.