Ingredients
Original recipe: 4 portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gAll-purpose wheat flour
- 3 eachEggs
- 160 mlWater for dough
- 1 ½ tspSalt
- 180 gEmmental-style cheese made with vegetarian rennet grated
- 300 gOnion thinly sliced
- 40 gButter
- ½ tspBlack pepper
- 10 gFresh chives chopped
- 2500 mlWater for boiling
Make it
- Beat flour, eggs, dough water and 0.5 tsp salt in a bowl for 4–5 minutes until smooth, stretchy and thick enough to fall slowly from a spoon. Rest for 15 minutes.
- Meanwhile, melt butter in a skillet and cook onions over medium-low heat for 20–25 minutes, stirring often, until golden and sweet. Heat the oven to 400°F/200°C.
- Bring the measured boiling water and remaining salt to a simmer in a large saucepan. Push the batter through a spatzle maker or large-hole colander over the water in small batches.
- After the noodles rise to the surface, simmer for another 1–2 minutes until cooked through. Lift out with a slotted spoon and drain well.
- Layer noodles, cheese, pepper and half the onions in a 25 cm baking dish. Bake for 10 minutes until the cheese melts throughout.
- Top with the remaining onions and chives and serve hot.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Eggs, Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.