*pronounced kay-zuh (cheese) schpet-zluh (noodle)
2 c. flour (I do 1/2 wheat)
½ t. ground nutmeg
½ c. milk
1 t. salt
4 c. chicken broth
1 T butter
½ onion, chopped
1½ c. emmenthaler cheese, grated (or swiss, Jarlsberg or gouda--our fav.)few slices of pepperoni (opt.)
1. Prepare the batter in a bowl, with flour, milk, eggs, salt and ground nutmeg.
2. Boil a large pot of chicken broth. Form the spaetzle, using a special spaetzle maker, or I just use a rubber spatula with holes to push the batter through, or a large-holed colander, etc. into the boiling water. Cook the spaetzle in boiling water for a few minutes. When they float to the top, you can take them out (they can sit in there for a few minutes though. I do 1/4 of the wet batter at a time, then spoon those out and start the next 1/4); drain it in a colander or on paper towels.
3. Sauté half an onion in butter, then add the noodles. Within a few minutes, or at the same time, add the cheese and stir the mixture until the spaetzle begins to brown. (This is when we add little pieces of pepperoni for extra awesome flavor, but that's just us, not traditional.)
4. Serve immediately, sprinkled with salt and pepper. Any type of Swiss cheese can be used instead of emmenthaler cheese.
**For those who really love cheese, the dish can be sprinkled with additional cheese and broiled briefly. This is typically served with a breaded meat or something, but we just throw in a little meat. It might not be the most amazing meal, but it's definitely fun to try...the noodle are cute and an interesting way of making noodles.