Smarter Baked Cheese Spaetzle

Blend rye flour, eggs and milk in a bowl until smooth. Add salt, pepper and freshly grated nutmeg to taste.

Use a wooden spoon to beat ingredients into a smooth mixture. Continue to beat for 2-3 minutes, until the dough begins to bubble, and then allow to proof for 45-60 minutes.

Meanwhile, peel the onions and chop finely.

Heat oil and butter in a skillet, fry the onions until golden brown while stirring. Set onions aside.

Chop hazelnuts coarsely and toast in a dry skillet.

Rinse and dry the parsley and sage, shake dry and chop the leaves coarsely.

Grate the cheese.

Bring salted water to a boil in a large pot. Beat the dough again. Using a spaetzle press or potato ricer, batch-press noodles into boiling water and cook for 1-2 minutes.

Remove the cooked noodles with a slotted spoon, rinse immediately with cold water and drain well in a sieve. Repeat the process until all the batter is gone.