Appetizer:

Noodle dough: 250 g flour, 1 tablespoon oil, 1 pinch mace, 100 ml water, 3 eggs, salt
Other ingredients: 150 g Emmentaler Cheese (coarsely grates), 80 g of onions, 60 g butter, 1 tablespoon leek (finely chopped)
Also: Butter to grease the casserole

• Put the flour into the mixing bowl, add salt, oil, and mace.
• Add water to the eggs and beat. Add to flour mixture. Beat with cooking spoon to a smooth dough (until bubbles form). Then let stand for a few minutes.
• Using the Spatzlhobel (or a cutting blade), chop the dough in thin strips, letting fall into a large amount of boiling water and stir once.
• When the done noodles rise to the surface of the boiling water, use a straining ladle to remove and place in strainer or sieve or pour off the water. But don’t allow the noodles to cool off!
• Grease a casserole or pan with butter and place the noodles and cheese into it in alternating layers. Slide into pre-heated oven and bake.
• In the meantime, peal the onions, cut into rings, and sauté them in the butter until golden brown.
• Place the onion rings and leek onto the cheese noodles and serve.
• Baking temperature: 160-180 °C for approx. 8 minutes.