The Components
Dough: 2 cups flour, 2 eggs, 1/2 cup warm water, 1/4 tsp salt, 2 tbsp melted butter.
Käsesoße: 2 cups Emmental, 1 cup Gruyère, 2 cups milk, 2 tbsp butter, 1/2 cup flour.
The Deployment
01. Mix: Combine flour, eggs, water, and salt. Rest dough 30 mins to stabilize.
02. Press: Push through a spätzle press into boiling salted water. Cook until they float (approx. 3-5 mins).
03. Sauce: Melt butter, whisk in flour for 1 min. Slowly add milk. Stir in cheeses until molten.
"The irregular surface area of Spätzle maximizes sauce adhesion at a molecular level. Do not over-boil, or you risk a culinary wave-function collapse."