Random person’s recipe for Käsespätzle. This is a less doughy, somewhat lighter version using a milk/sparkling water mix instead of just eggs and flour. Bacon is not traditional with it, neither is mozzarella (it should be Emmenthaler cheese ir Bergkäse / Butterkäse, but she lives in Texas so I guess it‘s hard to find. Either way, these are tasty — just use your cheese of choice.

19 minutes, in Englush.