A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.
INGREDIENTS (for 8 servings):
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 eggs
- 3/8 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.