Spätzle are a wonderful delicacy from the German Swabian region. They are hearty and filling egg noodles often eaten with cheese and fried onions, obviously also many meat variations exist. I have a slightly different version but I learned my Spätzle making skills directly from my Swabian friends. They taught me what the dough needs to feel like in order to produce the perfect Spätzle, firm but not too eggy. Therefore the quantities below are somewhat approximate.
400g wheat flour
2 large onions
4 cloves of garlic
First prepare the onions and peppers. Chop them and the garlic and fry them in oil until they are pre-fried but not yet quite done. Season with salt and pepper and set them to side. Grate the cheese, Emmental or Cheddar go nicely with this, and bring water to the boil in a large pot. Also pre-heat the oven to 180C.
Then start making the Spätzle dough. Put the flour into a bowl, add the salt and eggs and mix. Carefully add water to achieve a stretchy, bouncy and even dough. Scoop small amounts of the dough at a time into a potato ricer and press it straight into the boiling water. Use a large setting of the potato ricer with a hole diameter of about 5mm. The Spätzle are done when they float on the surface. They might want to stick together a little but that doesn't really matter. They'll still turn out tasty.
Place the fried peppers and onions into the bottom of a large oven dish. Put the boiled Spätzle on the top and then the grated cheese. Bake until the cheese is melted and golden brown.
Serve with a fresh salad and a nice wine and enjoy the goodness.