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Chewy, egg-rich thick noodles hand-formed into irregular shapes — a specialty of the Swabia region in southern Germany.
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An egg-rich, irregularly-shaped hand-formed noodle from the Swabia region of southwestern Germany. The distinctive method involves "scraping" the dough directly into boiling water, and many households use a special tool (a Spätzle press) for this. The version loaded with cheese, "Käsespätzle," is especially popular and sometimes called the German answer to mac and cheese. Satisfying as a side or on its own.
In a bowl, combine flour, eggs, milk, and salt, mixing well until elastic (rest 30 minutes).
Bring a large pot of water to a boil.
Using a cutting board or Spätzle press, scrape the dough into thin strips directly into the boiling water.
Scoop out with a slotted spoon once they float to the surface.
Heat butter in a pan, sauté onion, then add the boiled noodles and cheese, tossing to combine.
Once the cheese melts, it's done.