Käsespätzle

I am definitely more of a summer person than a winter person. But as we head into winter I remind myself that winter definitely does have the advantage of being more conducive to warming comfort food... and this is something the Austrians excel at. I remember the first time I tried Käsepätzle. I was skiing in Tirol and we had stopped for lunch, the English translation of "Cheese dumplings" only hinting as to the deliciousness of what I was about to be eating. I have had this many times since, and every region cooks it slightly differently - but I love mine with added mushroom and bacon.
Here is my recipe for the Austrian answer to Macaroni Cheese...

Käsespätzle mit Schwammerl und Speck

2 large Eggs
200g Plain Flour
100ml Water
1/2 teaspoon Salt
 
150g grated partly dried Mozzarella (using Emmenthaler is more authentic, but I am not a huge fan of Emmenthaler) 
150g grated Gruyère or Bergkäse
150g diced Bacon
200g sliced Mushrooms (Button, Swiss Brown or Portobello
a small handful of Basil leaves

Combine the eggs, flour, water and salt in a bowl

Stir well to combine, the dough should be runny but should still pull away slightly from the bowl when being stirred

Leave the dough to rest for 30 minutes

Bring a large pot of water to the boil

In  the mean time start to sauté the bacon and mushrooms in a large pan

Once the water has reached the boil, reduce the water to a simmer and fill the spätzle machine with the dough

Slide the dough back and forth allowing droplets of the dough to land in the simmering water

Once all the dough has been used allow the spätzle another minute to finish cooking in the water

Drain the spätzle then add to the pan with the bacon and mushrooms

Add the cheese to the spätzle, remove the pan from the heat and stir to combine

Serve with a few torn basil leaves on top and with a green salad