Mix water, flour, eggs and salt to a thick dough and beat until the dough bubbles. Let rise for 15 min. with the lid closed. Roughly grate the cheese. Saute the onions, cut into rings, at a moderate temperature until soft and brown. Boil a large saucepan half full of salted water. Preheat the oven to 100 °C.
Fill the dough in portions into the spaetzle slicer and grate into the bubbling water. Leave the spätzle in the water for a few minutes until they all float on top. Remove with a slotted spoon and drain in a colander.
Fill sparrows and cheese in layers in the greased baking dish. Spread the browned onions evenly over the top layer of cheese. Then place the dish in the oven until the cheese has melted.
Serve with: Green leaf salad, white wine
to be used. The spaetzle dough must keep a more liquid consistency (more water).
Dip the board briefly in the cooking water, and put a blob of dough on it.
Using the spatula, scrape narrow pieces of dough from each board into the water.
This meal becomes extraordinarily rustic if the cheese spatulas are served in a cast-iron frying pan and then eaten out of it together.
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