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Baked spaetzli


- 500g flour
- 4 eggs
- 1 pinch of Härdöpflückwüß
- 4 DL water
- Roasted onions
Writing cheese

Mix the flour, eggs and hardshot covers with each other and stir with the water to a smooth spaetzleide. Let the dough rest for about 30 minutes until he throws beautiful bubbles.
Then scrap the dough portionwise into the boiling water.

As soon as the spätzli is swimming on the surface, they can be taken with a foam tread out of the water. Put the spaetzli in a casserole dish and sprinkle with the roasting onions and the cheese.

Bake in the oven at 180 degrees, 15 minutes.

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