Cheese Spaetzle

For the dough, knead together flour, eggs, a little salt, olive oil with a mixer, gradually knead in water (the mass varies depending on the size of the eggs). Let the dough rest for 30 minutes at room temperature.

Coarsely chop the cheese in a universal chopper. Peel onion, cut into rings and sauté in butter on 2 1/2 or automatic heat 9-10 until golden brown. In a large saucepan, bring salted water to a boil on 3 or automatic heat 12. Moisten a small board with cold water, place a small unit of dough on it and scrape thin strips of dough into the boiling water with a damp kitchen knife. Remove the sparrows on the spot as they rise to the surface with a slotted spoon, rinse on the spot under hot water, drain and keep warm in a heated baking dish. Sprinkle cheese over each unit of sparrows, lastly top with toasted onion rings.

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