Swabian Kaesespaetzle

For 4 persons. Sift the flour and mix with the eggs, salt and water. The dough shouldn't be too sticky. Cut onion into rings and saute in butter (German method) or olive oil (a healthier alternative) until golden. If you're very efficient or if you have a second pair of hands to help, you can do this concurrently while you boil the Spaetzle. Boil some salted water. With your Spaetzlehobel, Spaetzlebrett or any other ingenious method you've thought of, consign portions of Spaetzle into the pot. They're done when they float to the top, so whip them up and chuck them into a dish. Periodically strew cheese and pepper to taste on the layers of Spaetzle ; the hot noodles will melt the cheese and turn everything into a yummy mass. When all the dough is finished and your kitchen is in an absolute mess, finish off the Spaetzle layers with the remaining cheese and the golden onions. The ingredients are simple, but putting it together does take a bit of technical skill. Still, I assure you the results are definitely worth it! Spinach Spaetzle with Almonds for 4 persons, you 'll need : 200g/1 cup fresh spinach salt 500g/2 1/2 cups flour 100ml/1/2 cup water 4 eggs a pinch nutmeg 1 medium onion 100g butter 80g almonds Wash spinach. Heat salted water to boiling, and blanch spinach for about 2 minutes. Remove, rinse with cold water and dry thoroughly. Shred or pulverize into fine pieces. Mix flour, water, eggs, nutmeg and spinach with an electric mixer. Boil lots of salted water and make spaetzle. Rescue with a sieve when done, and dry. Chop onion into fine pieces and saute until they are glassy. Add the spaetzle and the almonds and heat through. Serve at once.