Homemade Käsespätzle with Golden Onions

Instructions

1. 1

   Beat an egg, then weigh 50 g without shell. Mix it with the 70 g of flour, 20 ml of water, the nutmeg, the pepper and 0.6 g of salt. Beat vigorously with a spoon for 3 minutes: the batter should be sticky and fall slowly in a thick ribbon. If it tears into dry clumps, add 5 ml of water. Cover and let rest for 15 minutes.

2. 2

   Slice the 100 g of onion into thin half-rounds. Melt 4 g of the 6 g of butter in a nonstick skillet and cook the onion with the remaining 0.4 g of salt for 20 minutes over medium-low heat. Stir often; add 15 ml of water if the bottom sticks, then let it evaporate. The onions should be golden and tender. Set them aside, scraping the pan.

3. 3

   Bring 1 liter of unsalted water to a gentle boil. Wet a small board and spread a thin layer of batter near the edge. With the back of a wet knife, scrape short 2 to 3 cm strips into the water. Work in three small batches, spreading more batter as you go.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.