Swiss Cheese Spaetzle Recipes

KNOEPFLE (SPAETZLE)

Steps:

• Beat eggs and about 1 cup milk in an electric mixer fitted with the paddle attachment. Add 2 cups flour and mix for a minute, then add the remaining flour. The batter will be very thick. Add about 1 cup more milk and beat until glassy and thick. It's the right consistency when it takes 4-5 seconds to drip off a wooden spoon. If it's too thin, add some additional flour. If it's too thick to drip, add more milk.
• While you're mixing up the dough (or after, it's okay if the dough sits), chop your onions to small dice. Melt butter in a frying pan and cook the onions until translucent, but don't caramelize them. Set aside. (If you don't want to serve with onions, skip this step, but you'll still need the butter.)
• Meanwhile, begin boiling your water. It is best to use a large stock pot that has a nested colander. Once water is boiling, add approximately a cup of batter to the spaetzle press and slowly slide the press back and forth to create your knoepfle. Watch for the knoepfle to float to the top of the water, stir to get any that are stuck on the bottom to float, then boil for an additional one minute (after they are all floating). Strain and place into a large bowl. Bring water back up to a boil between batches.
• Once adding a batch to your serving bowl, add either some of the onions or 2 tablespoons of butter. Stir so they don't stick together.
• Serve with the sauted onions, extra butter, gravy, and Swiss or parmesan cheese.
• These freeze well if you have leftovers.

KAESE SPAETZLE

Steps:

• Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
• Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

SWISS CHEESE SPAETZLE

Steps:

• Fill a large pot of salted water to a boil.
• Meanwhile, heat up a nonstick frying pan over medium heat. Add the onion and bacon. Cook until the onion is slightly golden.
• For the pasta, mix together eggs, flour, milk and nutmeg. The dough will be quite runny.
• Put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press or push it through a colander.
• Once the dumplings float on the water, take them out as they are done.
• Add the Spätzle dumplings and the cheese to the frying pan and fry for a couple of minutes.
• Season with salt and pepper and sprinkle some parsley on top.

SWISS SPAETZLE (VERY EASY HOMEMADE NOODLE)

Steps:

• Heat water in a big pot for cooking.
• Meanwhile mix flour, eggs, milk, water and salt together with a blender.
• Let rest 5 to 10 minutes and mix briefly.
• Add salt to the boiling water.
• Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
• When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
• You can prepare colorful spaetzle if you add to the dough:.
• for red some tomato concentrate;.
• for yellow 1 teaspoon turmeric powder;.
• for green 1/2 cup mashed spinach;.
• for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
• And so on....

SPAETZLE

Steps:

• Preheat the oven to 375 degrees F.
• Sift the flour and salt and pepper together in a large bowl. Beat the eggs and milk in a medium bowl. Alternately mix the milk mixture into the flour until a smooth dough is formed.
• Bring a large pot of salted water to a boil over medium heat Press batter thorough a spaetzle maker into the water. When the spaetzle float to the top of the water, remove them with a slotted spoon to an oven safe dish. After first layer of spaetzle, add a layer of Swiss cheese. Continue layering until all of the spaetzle and cheese have been used.
• Bake the spaetzle until the cheese is melted, about 30 minutes.
• Melt the butter in a large skillet over low heat. Add the onions and cook until golden brown. Pour over melted spaetzle and serve.

SWISS CHEESE SCRAMBLE

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper.
• In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 40 minutes. Serve warm.

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.