for 4 person

Dough

200 g	white flour
100 g	flour for making dumplings
¾ tsp	salt
1 ½ dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs

To cook the spaetzle

salted water, boiling

Cheese

100 g	tangy Appenzeller, finely grated
100 g	Tilsiter cheese, finely grated
a little	pepper

To bake

2 tbsp

fried onions

How it's done

Dough

Mix the flour, spaetzle flour and salt in a bowl, make a well in the middle. Combine the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

To cook the spaetzle

Press the dough in batches through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain.

Cheese

Fill the prepared dish with alternate layers of spaetzle and cheese, season.

To bake

Approx. 10 mins. in an oven preheated to 200°C. Serve with fried onions.

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