Käsespätzle

Ingredients

• 400g all-purpose flour
• 4 large eggs
• 200ml sparkling water (or milk)
• 1 tsp salt
• Pinch of ground nutmeg
• 300g Emmentaler cheese, grated
• 3 large onions, thinly sliced
• 3 tbsp butter
• Salt and black pepper, to taste
• Fresh chives, chopped, for garnish

Before you cook

• Sift the flour into a large bowl and stir in the salt and a pinch of nutmeg.
• Slice the onions thinly.
• Grate the cheese.

Steps

1. Make a well in the flour and crack in the eggs along with half the water.
2. Beat the mixture vigorously with a wooden spoon for about 5 minutes, adding the remaining water gradually, until the dough is smooth and falls off the spoon in thick ribbons.
3. Cover the dough and let it rest for 15 minutes.
4. Bring a large pot of salted water to a rolling boil.
5. Melt the butter in a frying pan over medium-low heat.
6. Add the sliced onions and fry, stirring occasionally, for 15 to 18 minutes until deep golden brown, then remove from the heat and set aside.
7. Preheat the oven to 180°C (350°F).
8. Working in batches, press the dough through a spätzle press or scrape it through a spätzle sieve directly into the boiling water.
9. Cook each batch for 2 to 3 minutes until the spätzle float to the surface, then lift them out with a slotted spoon into a colander to drain.
10. Spread a third of the cooked spätzle in the bottom of a greased baking dish.
11. Sprinkle a third of the grated cheese evenly over the spätzle.
12. Repeat the layering twice more, finishing with cheese on top.
13. Bake for 10 to 12 minutes until the cheese is fully melted and bubbling.
14. Scatter the crispy fried onions over the top and garnish with chopped chives.
15. Serve immediately.