Käsespätzle

Method

1. Put 100 g of flour in a bowl with 0.5 tsp of salt and 1 pinch of freshly grated nutmeg. Add 1 egg and 50 ml of lukewarm water and beat hard with a wooden spoon for 3–5 minutes, lifting the batter up the side of the bowl, until it is thick, glossy and pulls away in blistered ribbons.
2. Cover the bowl and rest the batter for 15 minutes so the gluten relaxes; it should slide slowly off the spoon rather than drop in a lump.
3. Meanwhile, melt 15 g of butter in a small heavy frying pan over medium-low heat, add 1 thinly sliced small onion with a pinch of salt and fry gently for 12–15 minutes, stirring often, until evenly deep golden and sweet. Tip onto a plate and keep warm.