Kaesespaetzle

Dr. Oetker’s käsespätzle makes its own wheat-flour and egg dough with carbonated mineral water, layers the cooked spätzle with coarsely grated Bergkäse and bakes them. A separate onion-and-butter finish includes star anise, breadcrumbs and supplied chive rolls.

The Bergkäse is coarsely grated. The selected wheat flour goes into a mixing bowl with three whole eggs, dough salt, supplied freshly grated nutmeg and carbonated mineral water. A cooking spoon beats the dough until it is free of lumps and forms bubbles.

The baking dish is greased with its separate listed butter. Salted water comes to the boil in a large pot; portions of dough are pressed slowly through the selected spätzle press just above the water. The spätzle cook for three to five minutes until they float, then go onto a sieve and are briefly shocked with cold water.

Cooked spätzle fill the bottom of the dish and receive some of the same grated cheese. Subsequent portions cook and join the dish, which waits in the oven between batches. The final spätzle and remaining cheese are added and the dish bakes on the rack for twenty-five to thirty minutes at about 150°C conventional heat.

The onion is peeled, halved and cut into strips. Fifty grams of butter melt in a separate small pot with star anise, and the onion browns over medium heat for about ten minutes. Breadcrumbs and supplied chive rolls are added and this finish is served with the käsespätzle; a prepared mixed-leaf salad may accompany it.