Käsespätzle

In the bowl of a stand up mixer equipped with the dough hook add the flour, salt, nutmeg and herbs. Combine well and form a well in the middle.

Add the beaten eggs, then the milk. Turn on the mixer on medium and let mix for 16 to 20 minutes.

The dough will begin pulling off from the sides of the bowl but still be quite sticky. Look for tiny air bubbles to begin forming on the surface. You may need to mix for an extra minute or two until you observe bubbles.

Boil about 2 quarts of water (with a pinch of salt) and place your spätzle dough maker above the pot with the water. Load with dough and slide back and forth or press to squeeze the dough through and form the spätzle noodles.

Once the spätzle begins to float to the surface, scoop with a large spider or skimmer spoon and transfer to a colander placed inside a bowl (for drained water to collect). Continue process until you make all the dough into spätzle. Rinse the spätzle in the colander with running hot water and shake off any excess water.

In a large pan heat the oil and saute the sliced onion until it begins to turn light brown in color. Add a little water occasionally to keep it from burning. Continue until completely browned. Transfer to a dish and let cool down.

Turn oven on to 400 F.

Melt 1 1/2 tbsp butter in a pan over medium-high heat and toss about 2 1/2 cups of cooked spätzle in it. Cook for about 2 minutes until slightly browned.

Transfer the browned spätzle to a casserole dish (about 9 x 13 inches large) and form an even layer. Cover with half the shredded cheese.

Brown more spätzle following the above steps, add it on top of the cheese layer and then add the rest of the cheese.

Bake for 10 minutes, take out of the oven and garnish with the sauteed onions and chives. Serve.