Are Spaetzle not just for Swabians? This have been true before our Spaetzle Wonder. Scraping Spaetzle, pressing them through machines or handscraping was always work-intensive, as it needed competency. Competency especially, as any of the former kitchen helpers for Spaetzle needed the 100% right consistency of the dough. If not, it most likely ended in disaster. Luckily this has changed completely, thanks to our Spaetzle Wonder: Because no matter if your dough is thicker or thinner, with Spaetzle Wonder you will always create tasty Spaetzle. Finally everybody is able to prepare fresh Spaetzle by him or herself. It doesn't matter now, if "Swabian blood" is runing through your venes. Recommend our SPaetzle Wonder to the North, East or all around the globe. Even Australians or Eskimos will love Spaetzle, if they find out how easy those small tasty things are cooked.
A real classic: Allgaeuer Kaesspaetzle Ingredients: For Spaetzle: 500 g flour 5 eggs
about 1/8 litre water or milk In addition: 250 g grated Emmentaler or mountain cheese 50 g Romadur, Limburger or Weißlacker cheese
2-3 thick onions
50 g butter
How to prepare: Heat your oven to 180° C in advance and warm a flat fire-proof bowl well. Add a piece of butter or magarine to the bowl. It will melt, till the Spaetzle are ready made. Now fry onion rings according to your taste in a heavy frying pan either golden brown or crispy brown. Clean the Romadur / Limburger or Weißlacker. This means scratching the toppest red skin with a knife, then cut the strong flavoured cheese into thin slices. First prepare your Spaetzle dough like you are used to prepare it. Then boil a big pot of salted water. As soon as it is boiling, scrape the heavenly Spaetzle in shares through our Spaetzle Wonder into the water. When the first share is done, use a skimmer to fill it into the serve-bowl. Each layer of Spaetzle shouldn't be too thick, about 2-3 centimeters should be enough. Now spread plenty of cheese on the layer as well as some slices of Romadur. Now scrape the next share of Spaetzle dough into the boiling water and repeat the procedure: Spaetzle into the bowl and sprinkle cheese on them. Continue like this till no dough is left and all Spaetzle are done. The last layer should be cheese. Above all of it you spread your fried onion rings. Done. Hint: In the end, put the Spaetzlebowl again into the oven for about 5 minuted, this will help the cheese to melt. In the mean time you can pre wash your kitchen items and especially our Spaetzle Wonder with cold water. Fresh dough is easier to remove.
More tasty recipes for Spaetzle can be found here: | 
