Cheese Spaetzle

1. Boil plenty of water with salt in a large saucepan.
2. Mix the eggs, flour, oil and salt with the dough hook to form a thick dough. Possibly add a little more water. The dough should still draw water, so the amount of salt is high.
3. Pour the dough in portions into a spaetzle or kneading press and squeeze into the boiling water. Stir again and again so that the spaetzle does not stick to the bottom of the pot. If no press is available, spread the dough on a board and scrape it into the water.
4. When the spaetzle rises, remove it with a slotted spoon and place it in a preheated, fire-proof bowl.
5. Sprinkle each layer with a little grated cheese. The top layer should be made of cheese.
6. Keep the spaetzle in the oven.
7. Cut the onions into rings, turn in the flour and roast until golden brown.
8. Before serving, pour over cheese spaetzle.
9. Serve with a green salad.

Variant with less salt:

1. Cook Maultaschen only in water, at the end of the cooking time, remove from the water with a slotted spoon and allow to drain.
2. Peel 1 onion and cut into rings.
3. Heat 20 g butter in a pan, brown the onions in it and pour over the ravioli.