Cheese Noodles

For the dough: Mix the flour, eggs, 1 teaspoon salt and about 250 ml (approximately 1 cup) of water. The dough should not be too tight. Let rise about 15 minutes.

Boil some salted water in a large pot.

Finely grate the Emmentaler or Swiss cheese. Peel the onions, cut in half lengthwise and then cut crosswise into thin strips. Sweat the onion strips in butter until golden yellow, then season with salt and pepper.

Hang a spaetzle (a noodle cutter for small dumpling noodles) on the pot rim and fill it with a portion of dough. Move the slider slowly and smoothly back and forth, so that the noodles fall into the boiling salted water. (Between the Spaetzle and water surface should be at least 5 cm, or approximately 2 inches). Alternatively, add the dough to a piping bag and pipe into the water, cutting with kitchen scissors every couple of inches to form small noodles. After 2-3 minutes, the noodles will be done. Remove and drain the noodles. Continue with the next portion of dough until all noodles are cooked. Put the cooked noodles into a warm bowl and top with the cheese and onions.