Piedmontese spaetzle pan, Chnefflene Walser style

Ingredients for 2 servings:

• 200 g flour
• 2 eggs
• 100 ml milk
• 4 shallots
• 125 g pancetta, alternatively bacon
• 3 sprigs rosemary
• 150 g mountain cheese
• e.g. nutmeg
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Preheat the oven to 180°C (top/bottom heat). Lightly oil a baking dish, add the unpeeled shallots and two sprigs of rosemary, and bake in the oven for 1 hour. Let cool slightly, then peel and chop the onion while still warm. For the nefflene, put the flour in a bowl, add the eggs, and gradually add the milk until a stiff dough forms. Depending on the size of the eggs, you may need a little less milk. Season with grated nutmeg, if desired. Let the dough rest for half an hour. Bring water to a boil, add salt, and make the nefflene using a spaetzle grater or a spaetzle sieve. They should be shaped like noodles (Köpfle), not too fine. When the nefflene float to the top, they’re done. It’s important to save the cooking water; this will be used for the sauce. Chop the needles from the last sprig of rosemary. Finely grate the cheese. Fry the bacon until crispy, add the chopped onions and rosemary, and season with salt and pepper to taste. Add the nefflene and a little of the cooking water, just enough to cover the bottom of the pan. Finally, add the cheese, which will melt in the cooking water to create the sauce. Enjoy warm.