Cheese Noodles

Mix the flour with 1-2 pinches of salt in a bowl. Stir in the eggs and as much water as needed until the dough is viscous (about 200 ml, approximately 7 ounces). Let rest for 30 minutes.

Preheat the oven to 100°C (approximately 210°F). Finely grate the cheese.

In a large pot, bring salted water to a boil.

Portion the dough with a spaetzle into the boiling salted water and cook for 2-3 minutes. (If you don't have a spaetzle, use a piping bag to pipe the dough into the water, cutting every 2 inches or so with scissors.) The noodles are cooked when they float to the surface. Remove the dumplings with a slotted spoon from the water and plunge into ice water. Once all of the noodles are cooked, swirl them in melted butter. Layer into a baking dish with the grated cheese. Season lightly with pepper. Cover and bake.

Cut the onions into rings, sprinkle with the flour and fry golden brown in hot oil.