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Käsespätzle — German cheese noodles with crispy onions

Why it worksThe dough should be thick enough to hang from a spoon for a moment before it drops. Too thin, and it melts into the water instead of making noodles.

Ingredients

• 400 g plain flour
• 4 eggs
• 200 g grated gouda
• 300 g onions
• 40 g butter
• 400 g cucumber
• 20 ml white wine vinegar
• 5 g sugar

Method

1. Mix the flour, the four eggs, 150 ml of water and a pinch of salt in a bowl. Beat it with a wooden spoon for 3 minutes, until the dough is smooth, thick and sticky.
2. Slice the onions into thin rings. Fry them in half the butter in a frying pan on medium heat for 15 minutes, stirring now and then, until golden brown. Meanwhile, slice the cucumber thinly and mix it with the vinegar, the sugar and a pinch of salt.
3. Bring a big pot of salted water to the boil. Hold a colander with big holes over the pot and push the dough through the holes with a spoon, in 3 batches. The noodles are ready when they float, after about 2 minutes.
4. Scoop each batch out with a spoon, letting the water drip off, into a warm dish. Scatter over some of the grated cheese after each batch, so it melts between the layers.
5. Stir the rest of the butter into the last layer, put the crispy onions on top, and serve with the cucumber salad.

A portion: about 740 kcal · 30 g protein · 84 g carbs · 28 g fat