A rich, opulent, and semi-dry Alsatian Gewürztraminer pairs very well with this dish. The wine’s fruity, floral bouquet harmonizes well with mild, buttery cheeses like Emmentaler.
In a large bowl, vigorously stir together flour, eggs, salt, pepper, nutmeg, and water until air bubbles form in dough.
Cut onions into thin rings. Roughly chop parsley. Shred cheese with a box grater, using the side with largest holes.
Fill a large saucepan half full with salted water and bring to a boil over medium-high heat. Next, wet cutting board with a little boiling water and then spread a thin, even layer of dough over a cutting board. Using a pastry spatula, shave off thin strips of dough, approx. the width of a pencil, into water. Cook for approx. 1 min. or until spätzle rises to the surface. Transfer to an ice bath for approx. 20 sec. to halt cooking process and then place in a colander to drain.
In a large frying pan, sauté onions over medium-high heat in some vegetable oil for approx. 3 – 5 min. Add spätzle and continue to cook for approx. 5 – 10 min. until crispy and golden brown.
Add shredded cheese to pan and cook for approx. 2 – 4 min. until cheese is melted. Season to taste with salt and pepper. Garnish with freshly chopped parsley. Enjoy!