Spaetzle with Emmentaler cheese and fried onions, typical of the Baden-Wuerttemberg region of Germany.
Combine flour, eggs, salt, water and mix to a firm, smooth dough using an electric mixer until it is smooth and detaches easily from the side of the bowl. Cover and allow to sit for about 30 minutes.
Bring a large pot of water to the boil and generously add salt. There are several methods to cook the spätzle. You can either pass the dough through a wide-holed sieve into boiling water, to which salt has been added, or you can spread it in batches onto a board and scrape it off into the boiling water. Alternatively you can also use a special spätzle press. Regardless of the method, make sure to make the spätzle in small batches and once it rises to the top of the pan and floats on the surface, remove the spätzle with a slotted spoon rinse in cold water.
In a greased casserole dish layer the spätzle and cheese alternately and sprinkle each layer with a little pepper. Finish with a layer of cheese and sautéed or crispy onions. Bake in the oven at 450 degrees F for about 5 to 8 minutes.