Ingredients

• 400g/14oz plain flour
• plus extra for dusting
• pinch salt
• 4 free-range eggs
• beaten
• 3-4 tbsp sparkling water
• 500ml/18fl oz double cream
• 200g/7oz smoked cheese
• preferably Bavarian
• grated
• plus extra for topping
• 100g/3½oz speck (or other cured ham)
• finely chopped
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 onion
• thinly sliced

Directions

• Preheat the oven to 180C/160C fan/Gas 4.
• For the spätzle
• in a large bowl
• mix together all of the spätzle ingredients with a wooden spoon until they come together as a smooth
• loose dough.
• Bring a large pan of water to a rolling boil.
• Using a spätzle board and scraper
• place a small amount of the spätzle dough onto the board. Wet the scraper with a little water
• then flatten the piece of dough
• pushing it towards the edge of the board.
• Using the edge of the scraper to cut the dough
• slice very thin strips of the dough and slide them off the edge of the board and into the boiling water.
• Repeat this process with all of the spätzle dough.
• Cook the spätzle until they float to the surface of the water (you may need to do this in batches). Remove from the pan using a slotted spoon
• or drain in a colander
• then transfer to a roasting tray.
• For the sauce
• gently heat the double cream in a saucepan. Stir in the grated cheese until melted
• then stir in the speck. Season
• to taste
• with salt and freshly ground black pepper.
• Heat the oil in a frying pan over a medium heat. Add the onion and fry for 3-4 minutes
• or until just coloured.
• Pour the sauce over the spätzle
• then scatter over the fried onions and some more grated cheese. Bake in the oven for 18-20 minutes
• or until the cheese is golden-brown and the sauce is bubbling.