Kaese Spaetzle

Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour
Yields: 8 servings

"A tasty homemade pasta tossed with onion and Emmentaler cheese. A German
version of macaroni and cheese."

1 1/2 cups all-purpose flour
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
3 eggs3/8 cup 2% milk
3 tablespoons butter
1 onion, sliced
1 1/2 cups shredded Emmentaler cheese

Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl.
Alternately mix in milk and the flour mixture until smooth. Let stand for
30
minutes.
Bring a large pot of lightly salted water to a boil. Press batter through
a spaetzle press into the water. You may also use a potato ricer,
colander,
or a cheese grater. When the spaetzle has floated to the top of the water,
remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
Melt butter in a large skillet over medium-high heat. Add onion, and cook
until golden. Stir in spaetzle and remaining cheese until well blended.
Remove from heat, and serve immediately.

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