I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making them just like at the restaurant, where no matter what, the chef doesn't want to tell me his secrets.
I basically buy the Spätzle at the supermarket, let them cook 1 minute in salted and boiling water, then put them (without water of course) in a wok with some olive oil. Meanwhile I "fry" onions chopped into small rings in a bit of oil until they become brown, and I prepare some grated Gouda cheese. I put onions and cheese on the Spätzle and I stir until the cheese melts. Easy.
The difference between mine and the restaurant's are the following:
- The Röstzwibeln ("fried onions") are not totally crunchy
- The consistency of the Spätzle is somehow different
- The entirety doesn't seem to develop crunchy sides after the last steps
While I'm ok with the fact that the supermarket-Spätzle cannot be super-good, I don't get how to cook the onion and I feel that I'm using a wrong cheese (beware: I don't want CREAMY stuff, I want the CRUNCHY one!).
Can anybody help?