Schwäbische Käsespätzle

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Beat flour, eggs, salt, nutmeg, and enough sparkling water until the elastic batter bubbles; rest 15 minutes.

Ingredients quick view

2 1/2 cups all-purpose flour

5 large eggs

1/2 cup sparkling water, as needed

1 tsp salt

Pinch of nutmeg

8 oz grated Emmental

4 oz grated Bergkäse or Gruyère

3 onions, thinly sliced

3 tbsp butter

Chopped chives

The batter must be wetter than pasta dough and resistant when beaten.

Use a flavorful Alpine cheese alongside Emmental.

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