Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • ½ tsp (3g) salt
  • pinch of nutmeg
  • 1 ½ cups (170g) grated Emmental cheese
  • 1 cup (115g) grated Gruyère cheese
  • ¼ cup (60ml) reserved pasta water
  • 2 medium onions, thinly sliced
  • 1 tbsp (14g) olive oil
  • ½ tsp (3g) salt

Instructions:

  1. Combine the flour, eggs, milk, salt, and nutmeg in a bowl. Beat the mixture vigorously with a whisk or hand mixer until the batter is smooth and begins to form small air bubbles. Let it rest for 5 minutes to allow the gluten to relax.
  2. Bring a large pot of salted water to a rolling boil. Using a Spaetzle maker or by scraping the dough off a board with a knife, press small nuggets of dough directly into the boiling water.
  3. Once the noodles float to the surface (usually after 2–3 minutes), scoop them out immediately with a slotted spoon.
  4. While the noodles are still steaming hot, transfer them to a skillet and layer them alternately with the Emmental and Gruyère blend.
  5. Drizzle in the reserved pasta water and stir gently over low heat until the cheese forms a velvety emulsion coating the noodles.
  6. Sauté the thinly sliced onions in olive oil and salt over medium heat until mahogany-colored and crisp, then use them to crown the finished dish.