Cheesy Noodles

Cover a large pot of salted water (up to about 5 cm, approximately 2 inches, below the rim of the pot) and bring to a boil.

Put the flour in a bowl and beat the eggs into it. Season with 1 tablespoon oil, 1 teaspoon salt and nutmeg, and stir vigorously with the dough hooks of a hand mixer or a wooden spoon, until a stretchy dough forms. If necessary, add a little lukewarm water (about 100 ml) (approximately 3 ounces). The dough should not tear from the wooden spoon. Let it rest for about 10 minutes and then again stir vigorously again.

Preheat the oven to 160°C (approximately 300°F).

Put a portion of the dough through the Spatzle-maker and grate noodles into the boiling water. Bring back to a boil, stir several times, and skim with a slotted spoon once all of the noodles float to the surface. Drain and distribute into 4 casserole dishes. Sprinkle with some cheese and continue with the rest of the noodles in the same way. Finish with a layer of cheese and bake in the oven until golden brown, for about 10 minutes.

Meanwhile, peel the onions and cut into rings. Mix with the flour and tap off any excess flour. Pour the remaining oil with the butter into a hot frying pan and fry the onion rings, until golden brown for about 5-6 minutes.