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Ingredients

1 ½ cups all-purpose flour ¾ teaspoon ground nutmeg ¾ teaspoon salt ⅛ teaspoon pepper 3 eggs ⅜ cup 2% milk 3 tablespoons butter 1 onion, sliced 1 ½ cups shredded Emmentaler cheese

Nutrition Info

245.1 calories carbohydrate: 20.1 g cholesterol: 101.7 mg fat: 13.1 g fiber: 0.9 g protein: 11.5 g saturatedFat: 7.5 g servingSize: - sodium: 376.6 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

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.

8 servings

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