Cheese Spaetzle, Basic Recipe ‘Step by Step

Fresh off the board, sparrows are so unbeatably tasty that many top restaurants have made them a chef’s item. And yet, you don’t have to be a pro to scrape homemade sparrows. Just the dough, you’ll have to heartily whip it until it bubbles up airy and fluffy.

Stir through flour, eggs and spices in a suitable bowl. Beat with a wooden spoon until the dough bubbles. Rest for twenty minutes with the lid closed.

Using a kitchen knife or spatula, smooth a little dough onto a cooled rinsed board.

Dip the board and dough briefly in boiling water to make the dough firm and easier to scrape.

Using a spatula or the back of a knife, scrape narrow strips of dough into the water. Do not stir or try to loosen spatulas with a fork, they will stick together.

The sparrows are cooked as soon as they float to the surface. Once really bubbling up.

Using a slotted spoon, lift sparrows out of water and rinse in cold water. Drain in a colander and drain.

Cut onions into strips and roast in butter until golden brown.

Turn the heat down to 200 °C. Butter an ovenproof dish.

Put the sparrows, onions and cheese in layers in the dish. Repeat this process 2-3 times until all the sparrows and onions are used up. Spread the remaining cheese evenly over the sparrows and bake in the middle of the oven for about 20-25 minutes.

For the garnish, add the breadcrumbs

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