Spätzle Pan

Ingredients

• 250 g wheat flour type 1050
• 4 eggs
• Salt
• 3 red onions
• 2 Garlic cloves
• 150 g spinach
• 250 g brown mushrooms
• 2 tbsp olive oil
• Pepper
• nutmeg
• 120 g grated Bergkäse (45% fat in the cheese)
• 0.5 bunch Parsley
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Add flour, eggs and salt to a large bowl and mix. Stir in about 50 ml water until a smooth dough forms; add more water if needed. Boil salted water in a large pot over high heat.

2. 2.

   Moisten one corner of a heat‑resistant cutting board with boiling water. Spread a thin layer of dough on the board. Use a dough scraper or the back of a large knife to scrape thin strips from the board into the boiling water. Cook Spätzle for about 1 minute until they rise to the surface, then drain them in cold water, let them cool and set aside.

3. 3.

   Peel onions and garlic and slice into fine rings. Rinse spinach, wash and dry it. Clean mushrooms and cut them into 0.5 cm thick slices.

4. 4.

   Heat olive oil in a pan over medium heat. Sauté garlic and onions for 2 minutes. Add spinach and mushrooms and cook for another 6 minutes while stirring occasionally. Add Spätzle and fry for 5–7 minutes. Season with salt, pepper and a pinch of freshly grated nutmeg. Sprinkle Bergkäse on top and let it melt under a lid for 3 minutes.

5. 5.

   Meanwhile wash parsley, shake dry and finely chop. Finish the dish by seasoning with lemon juice, divide among four plates and sprinkle with parsley.