Käsespätzle

Mix 200 g flour and 1 tsp salt in a large bowl. Add 2 eggs and 80 ml water or milk. Beat with a wooden spoon or hand mixer until smooth and elastic, about 3 minutes. The batter should ribbon off the spoon slowly. Let rest 10 minutes.

Bring a large pot of heavily salted water (it should taste like seawater) to a rolling boil.

Press the batter through a spätzle maker directly into the boiling water. Work in batches if needed. Cook 2–3 minutes until the noodles float. Remove with a slotted spoon, rinse briefly under cold water, and drain well.

Slice 1 onion into thin rings. Heat 15 g butter in a large frying pan over medium heat. Fry the onions, stirring occasionally, until deep golden and crispy, 8–10 minutes. Remove and set aside.

Add the remaining 15 g butter to the same pan. Add half the spätzle, sprinkle with half the cheese (75 g), then repeat with the rest. Toss gently over low heat until the cheese melts and coats the noodles, 2–3 minutes.

Serve immediately topped with the crispy onions and chopped chives.