Handmade Swabian pasta - Käsespätzle

The aunt of a good friend taught me the Swabian method of making Spätzle - little sparrows. It is sacrilegous to use an electric helper. The only method is by muscle and sweat. Just a bowl and a long wooden spoon. Aunt Margret would have scolded me today. I was so lazy and used my Thermomix to make the dough.

Melted cheese and fried onions are the super combination with then pasta. That is a full meal on its own and found all over the southernn part of Germany. In many  Ski regions it is a dish that is served up in the mountains at the ski lodges.  It gives back the strength and energy you need for skiing.

There are many ways to prepare the Spätzle. Originally the batter was spread on top of a wooden board that had an angled side and was scrubbed off with a knife into the boiling water. This method showed the skill of many housewifes. Then a decive was on the market, like a potato ricer. You put the batter inside and press down over the hot water and have decent long pasta strips. Cook for 2 minutes the take out of the water-

Heat the oven to 120 C and put every batch into it. Sprinkle some butter on top, some grated cheese and some fried onions.
Make the next batch, and butter, cheese and onions later, wait for the last batch and it ends with the topping.
Let the heat get out and let the spätzule sit for some minutes.