Spaetzle and Cheese with Onions and Chives (Austrian Käsespätzle)

This humble dish is Austria's answer to macaroni cheese, but it tastes so good after a walk in the mountains, washed down with a mug of beer. The egg noodles are made by hand, the cheese is usually Emmenthaler or Gruyère and the dish is topped with crispy onions and chives.

Pasta:
9 oz all-purpose flour, unbleached (250 g)
5 eggs
1 egg yolk
1 pinch sea salt
2-3 Tbsp. water

Cheese Sauce:
2 Tbsp. butter
5-7 oz Emmenthaler and/or Gruyère (150-200 g)

Onions:
3 oz butter (75 g)
2 medium onions, cut into rings

Garnish:
fresh chives, chopped

Make the Pasta:
Start with combining flour, eggs and a good-sized pinch of salt. Blend well and add, if necessary, water, spoon by spoon. The dough should not be runny, but soft enough to gradually follow gravitation. Then set aside and allow the dough to rest for 20-30 minutes.

Cook the Onions:
Meanwhile heat the butter in a frying pan over low to medium heat, add onions, and let them slowly gain a golden brown colour. Don’t let them get too dark, as they tend to become bitter. Drain on a paper towel and then set aside.

Cook the Pasta:
Bring a large pot of water briefly to a boil, add a pinch of salt and then reduce heat. The water should simmer throughout the whole process. You can either, cut and shape the spaetzle by hand or which makes things easier - use a spaetzle maker or a colander. Cook spaetzle for about 2-3 minutes until they float back to the surface then remove them.

Make the Cheese Sauce:
When done, drain the water, melt 1-2 Tbsp. of butter and return spaetzle to the pot. Shake the pot a few times to evenly distribute the butter, then add the grated cheese and mix well.

Now simply add the browned onions and chopped chives on top and serve.

Makes 2 servings.