Best 5 Vorarlberg Cheese Spaetzle Drop Noodles Recipes

VORARLBERG CHEESE SPAETZLE (DROP NOODLES)

Steps:

• Mix together the flour, eggs, salt and milk into a rough and very thick batter. Don't over mix -- if you can see a little flour, that's okay. If the batter seems very wet, add another teaspoon of flour.
• Bring a very large pot of water to the boil.
• Use the spaetzle maker, colander, or other method to force the batter into the boiling water. Don't do more than enough to make a single layer on top of the water.
• The noodles will rise to the top. They need only about ten seconds, after which they are scooped out with a slotted spoon and put in a large bowl.
• Each layer of noodles should be sprinkled, liberally, with the grated cheese.
• Continue with the drop noodles, layer by layer, until you've gone through all the batter.
• Cover the last layer with what remains of the cheese.
• Cover the whole bowl with aluminum foil and put in the oven on the lowest setting to keep warm.
• Melt butter in a large, heavy skillet.
• When it's very hot, add the onions. Lower heat to medium low, and let the onions cook until they are crisp and brown.
• Remove the bowl of cheese drop noodles from the oven and pour the buttery, crisp onions over the top.
• Note that you can increase or decrease this recipe by using this formula: per serving, 1 egg, 100 grams flour, and 1/8 liter milk, with additional cheese to taste.

CHEESE SPAETZLE CASSEROLE RECIPE - (5/5)

Steps:

• Start Browning Onions Early Start by making the caramelized onions about one hour before the casserole needs to go into the oven. Heat the butter and oil in a non-stick pan on medium, turn heat to low and add onions. Stir every few minutes for about an hour, or until onions are lightly browned and sweet enough for your taste. Here is more information on caramelizing onions. Turn off heat and set onions aside. Make the Spätzle Here is a step by step guide to making Spätzle with a Spätlebrett (wooden board used to make drop noodles). You may use a colander to form the noodles or a grater - like device with a hopper on it called a Spätzle Maker. Place a large pot of water on to boil. You may add salt if you wish, I do not. To make the dough, mix the eggs with water and add to the flour and salt. Mix or beat for several minutes, or until dough is smooth. Let the dough rest for 10 minutes, then beat it again. Add water or flour to adjust consistency to a thick batter (a little thinner than brownie batter). Place half of the dough in the hopper of the Spätzle Maker (or see here for more instructions) which is placed over the simmering water. Push and pull the hopper back and forth, creating a dough wave inside the hopper. Little bits of dough are pushed out the other side and drop into the water. They are fatter and more tear drop shaped than the Spätzle you make with a board. The noodles drop to the bottom of the pot, then rise to the surface. Let them sit there for another two or three minutes, then scoop them out with a slotted spoon or small sieve. Rinse briefly in hot water, then drain well and set aside. Using the second half of the dough, make another batch of noodles. If the noodles stick to the bottom of the pan, give a quick stir to loosen. They should then rise to the top. Assemble Casserole Butter and line a 1 1/2 - 2 quart casserole dish with bread crumbs ("Paniermehl"). When noodles are done, add them to the (cooled) pan with the onions. Add the grated nutmeg and 3/4 of the grated cheese and stir to mix. Gruyère cheese can be used, as well as Emmentaler or Raclette, but any smooth melting, slightly stinky cheese can be substituted as long as you like it. Spoon noodles into casserole, sprinkle with remaining cheese and bake, covered, at 350ºF for 20 minutes, then uncovered for 15 minutes. If you like, brown the cheese topping with the broiler during the last 5 minutes. Serve hot. User Reviews

SPAETZLE NOODLE AND CHEESE BAKE

Steps:

• Preheat oven to 300.
• Boil the spaetzle noodles until done; drain.
• While noodles are boiling, heat butter in fry pan over medium-high heat, add onions, and brown lightly. Remove from heat. Toss in the cheese with dry mustard.
• Add cooked noodles to cooked onions and cheese mixture; mix well.
• Place mixture in an ovenproof casserole. Sprinkle w/ chives.
• Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly.

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

"SPAETZLE" GERMAN EGG NOODLES

Steps:

• Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
• Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
• When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
• Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
• Let each noodle drop into the boiling water (don't overcrowd the pot).
• Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!