In a large bowl, mix the flour, eggs, milk, salt, and nutmeg until a smooth, sticky dough forms. Let it rest for 10 minutes to develop elasticity.
| 300g plain flour
3 eggs 120ml milk 1 tsp salt ½ tsp nutmeg |
Bring a large pot of salted water to a boil. Using a spätzle maker, colander, or grater, press the dough into the water, forming small noodles. Cook for 2-3 minutes until they float to the surface. Drain and rinse with warm water.
In a frying pan, heat butter and vegetable oil over medium heat. Add the onions and cook slowly for 15-20 minutes, stirring occasionally, until deep golden brown and crispy. Remove from heat and set aside.
| 1 large onion, thinly sliced
2 tbsp butter 2 tbsp vegetable oil |
Return the spätzle to a pan over low heat. Stir in the grated cheese, letting it melt and coat the noodles evenly. Season with salt and black pepper. Once the cheese is fully melted, serve immediately, topped with crispy onions and chopped chives.
|
200g grated alpine cheese
Salt & black pepper to taste Fresh chives, chopped |
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