How to make Cheese spätzle

Ingredients

• 400 g plain flour
• 4 eggs
• About 150 ml water
• 1 teaspoon salt
• 250 g Emmental or another mountain cheese, grated
• 2 large onions, thinly sliced into rings
• 40 g butter
• Black pepper and chopped chives

Method

1. Beat the flour, eggs, salt and most of the water into a thick, smooth, slightly sticky dough. Beat until bubbles appear, adding water if it is too stiff. Rest it for 10 minutes.
2. Fry the onions slowly in half the butter for about 15 minutes until golden brown and crisp. Heat the oven to 150 °C.
3. Bring a large pot of salted water to the boil. Press or scrape the dough in batches into the water through a spätzle press, a colander with large holes, or from a wet board with a knife.
4. When the spätzle float to the top, cook them for 1 more minute, lift them out with a slotted spoon and put a layer in a warm ovenproof dish.
5. Sprinkle each layer with cheese and pepper, and keep the dish in the oven while you cook the rest, so the cheese melts.
6. Top with the fried onions and chives, and serve hot with a green salad.