In a large bowl, vigorously stir together flour, eggs, salt, pepper, nutmeg, and water until air bubbles form in dough.
- large bowl, measuring cup, cooking spoon
- 600 g flour / 6 eggs / 1 tbsp salt / 0.5 tsppepper / 1 pinch nutmeg / 250 ml water /
Cut onions into thin rings. Roughly chop parsley. Shred cheese with a box grater, using the side with largest holes.
- cutting board, knife, box grater
- 4 onions / 0.5 bunch parsley / 350 g Emmentaler
Fill a large saucepan half full with salted water and bring to a boil over medium-high heat. Next, wet cutting board with a little boiling water and then spread a thin, even layer of dough over a cutting board. Using a pastry spatula, shave off thin strips of dough, approx. the width of a pencil, into water. Cook for approx. 1 min. or until spätzle rises to the surface. Transfer to an ice bath for approx. 20 sec. to halt cooking process and then place in a colander to drain.
- large saucepan, cutting board, pastry spatula, colander
In a large frying pan, sauté onions over medium-high heat in some vegetable oil for approx. 3 – 5 min. Add spätzle and continue to cook for approx. 5 – 10 min. until crispy and golden brown.
- large frying pan
- vegetable oil for frying
Add shredded cheese to pan and cook for approx. 2 – 4 min. until cheese is melted. Season to taste with salt and pepper. Garnish with freshly chopped parsley. Enjoy!