Ingredients for 4 servings

500g flour, 6 eggs, 125 ml milk, 1 pinch of salt, 1 pinch of pepper (from the mill), 1 pinch of nutmeg (optional), 1 tablespoon butter, 1 piece of onion (cut into rings), 300g mountain cheese (grated), 150g Rässkäse or Emmentaler (grated), 0.5 bunch chives

Preparation

For the cheese spaetzle, mix the flour, eggs and milk in a bowl with a wooden spoon (does not have to be smooth) - the dough should be viscous. If the dough is too firm, you can add a little more water.

Now add salt, pepper and nutmeg (optional) to the dough, mix well and let rest for a good 10 minutes.

In the onion time, heat the butter in a pan and fry the onion rings in it until golden brown.

Now pass the dough through the sieve into boiling salted water (large saucepan), bring to the boil once and skim with a perforated sieve - as soon as the spaetzle float to the surface of the water, pour into a bowl (it is no problem if a little "spaetzle water" is also scooped up).

Immediately add the grated cheese and mix with a wooden spoon - the cheese should melt a little through the still hot spaetzle and pull "threads".

Finally, arrange the spaetzle on plates and garnish with the fried onions and chopped chives.

Recipe tips

The cheese spaetzle is served with a green leaf salad.

This delicious regional dish makes no special demands on the "accompaniment". A glass of beer goes well with the flavorful ingredients, the cheese and the onion rings, as well as a light red wine.