I usually make this dish about once a month. My daughter calls it the German version of mac and cheese. For the challenge, I decided to use a modified version of my usual spätzle recipe:
3 cups flour
1 to 1 1/2 cups water
pinch of salt
sprinkling of nutmeg
by substituting 1 cup of whole wheat flour for one cup of the regular flour. I also added in some finely chopped parsley.
I mixed all of the above until the dough was smooth and showed some bubbles (about 30 seconds) and left the dough to rest for about 30 minutes and started on the things I would mix into the spätzle. For us, this would be some leftover wild mushrooms we had in the refrigerator in place of some of the chopped onions called for in the challenge’s recipe (my daughter isn’t overly fond of onions). I also cheated and used pre-grated cheese.
I chopped the mushrooms and onions into small dice and sauteed them in a bit of butter until the onions were translucent and the mushrooms had softened.
I then put on some water to boil, preheated the oven to 400 degrees Fahrenheit, and sprayed some Pam into a Pyrex baking dish and on my spätzle maker.
When the water came to a boil I poured some of the spätzle dough into my spätzle maker and grated them into the water. When the spätzle rose to the surface, I waited about 30 seconds and transfered them to the baking dish.
I then layered on some cheese and some of the onion/mushroom mixture before proceeding to make the next batch of spätzle. I repeated the above process until I’d cooked all of the spätzle dough and used up all the mushroom/onion mix. I topped the whole thing off with some more cheese and popped it into the oven for about 10 minutes.