It’s easy once you get the hang of it. I made three batches in a row. The first was a bust. The second was semi decent. The third was great! My biggest mistakes were that my dough was too thick and then the water was boiling too hard (to the point where it heated up the Spätzle strainer and cooked the dough before it could drip into the water).

INGREDIENTS

• 400g flour
• 4 eggs
• 16 Tbsp water
• Salt
• 2 Tbsp vegetable Oil
• Gruyere
• Emmentaler
• Fried onions
• Spätzle strainer
• 8×8 brownie pan (or close to those dimensions)

DIRECTIONS

• Mix the eggs and water in a bowl.
• In a separate bowl, pour the flour through a fine sieve. Make a crater in the middle.
• Pour the egg-water mixture into the crater and then mix. Add more water if needed. The dough should attain the texture of slime 😂 that’s the only comparison that my brain could come up with #momlife
• Bring a large pot of water to a gentle boil add salt and oil.
• Place the Spätzle strainer on top.
• Pour half the dough onto the lid.
• Help it drip into the pot by gently scraping it with the scraper (that white plastic card pictured below).

• Once the Spätzle float to the surface, scoop them into a strainer.

• Rince in cold water until they reach room temperature.
• Repeat with second half of the batch.
• Preheat oven to 400°F.
• Grate the cheeses.
• Grease the brownie pan, alternate layers of Spätzle and cheese.
• Bake for 10min or until desired crispiness.
• Serve immediately topped with fried onions.

Alternative mods:

• Caramelize 2-3 large onions instead of using store bought fried onions. If so, add it to the layers before baking.
• Substitute the water for milk. I haven’t tried this yet.
• It freezes well in small ziplock bags. Lie them flat for easier storage.

Guten Appetit!