Method
- 01
Beat flour, eggs, water and salt until the batter bubbles and falls slowly from a spoon. Rest for 15 minutes.
- 02
Fry onions in butter over medium-low heat until deeply golden and crisp.
- 03
Press batter through a Spätzle press into salted simmering water. Lift out as soon as the noodles float.
- 04
Layer hot Spätzle with cheese, pepper and a splash of cooking water. Top with onions and chives.
The useful detail
Use a characterful Alpine cheese for at least half of the cheese mixture; mild supermarket cheese makes the dish flat.