Kässpätzle

Kässpätzle
Spätzle are a type of noodle popular in Switzerland; here they are tossed with
eggs and cheese.
 Kässpätzle
INGREDIENTS
400g (14oz) plain flour
11⁄2 tbsp semolina or ground rice
6 eggs
100ml (31⁄2fl oz) milk
1⁄2 tsp freshly grated nutmeg
60g (2oz) butter
115g (4oz) Gruyère cheese, grated
freshly ground black pepper
2 spring onions, finely sliced
METHOD
1 Sift the flour into a bowl and stir in the semolina. Lightly beat 4 eggs with the milk, nutmeg,
and 100ml (31⁄2fl oz) cold water. Add the egg mixture to the flour, mixing to make a slightly sticky
elastic dough, adding more flour, if necessary.
2 Bring a large saucepan of water to the boil. Press the mixture through the holes of a colander
(the holes should be medium-sized) over the saucepan, letting the noodles drop into the water.
Take care to protect your hands from the steam.
3 Cook for 2–3 minutes, or until the noodles float to the top. Drain and run cold water over
to stop them cooking any further. Drain again.
4 Heat the butter in a large frying pan, add the noodles, and toss over a low heat until coated
and starting to turn golden. Sprinkle in the cheese; beat the remaining 2 eggs and pour over
the spätzle. Season to taste with pepper and cook for 1–2 minutes, or until the cheese melts
and the eggs set. Serve with the spring onions scattered over.

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