Emmentaler AOP cheese spaetzle (home-made pasta) with apple slices

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Ingredients

Ingredients for 4 Portions

450 g pastry flour
1 tsp. salt
300 ml carbonated mineral water
4 eggs
4 red apples
2 tsp. lemon juice
Salt for cooking
20 g butter
100 g mild Emmentaler AOP (coarsely grated)

Star of the dish
Emmentaler AOP Mountain Mild/Classic

Preparation

Pour the flour and salt into a bowl. Mix the mineral water and the eggs and stir in the mixture until smooth. Beat the pastry strongly until bubbles appear and it is beginning to stick to the ladle. Cover and leave to stand for 30 minutes at room temperature.

Halve the apples, remove the cores and cut into slices. Cover and slowly bring to the boil with the lemon juice. Cook them on a low heat until they start to go a little soft, then leave to stand.

Take another saucepan and bring a large amount of salted water to the boil. Roll the pastry out in portions onto a cold, rinsed board. Use a wet pastry bag or a spatula to shape the dough into thin strips and place in simmering water. Bring to the boil, then as soon as the spaetzle begin to float on the surface, remove them using a skimmer and let the water drip off until they are fully dry. Melt the butter in a hot frying pan and stir-fry the spaetzle.

Place the spaetzle in layers with the Emmentaler AOP in a pre-heated bowl. Serve with apple slices.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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