Austrian Käsespätzle

Spätzle are halfway between dumplings and funny little noodles. They're really easy to make, especially if you have a Spätzle-maker: basically a large-holed cheese-grater with an attachment for dough. If you aren't lucky enough to own a Spätzle-maker, then you can still make em by pushing the dough through a cheese grater, or just dribbling it off a spoon into the water.

For the Spätzle(enough for a meal for 4):
Mix 1.5 cups Flour with a little
Nutmeg
Pepper, and
Salt
Beat 3 eggs.
Add the flour mixture plus .5 cups Milk to the eggs, and beat until smooth. You can add other ingredients at this point too, like cremed or chopped spinach, or minced Bärlauch, or whatever you want to flavor the Spätzle (spinach or bärlauch works really well with a cream sauce, plain is better with strong cheese).
Let it sit for half an hour.

Boil a big pot of salted water. Once it's going, grate the dough into the pot- make sure you don't end up with a big pile under the grater, or you'll end up with clumps. They're done when they float- fish em out with a big slotted spoon.

For Käsespätzle:
Grate 1.5 cups strong, hard cheese (Austrian Bergkäse or Raclette is good, but lots of other hard cheeses will work. Some folks make it with Emmentaler, but I think thats a little dull).
Put the fresh spätzle in a dish and mix in half the cheese.

Slice an onion very thin and fry it up on high in a few tablespoons of butter- get it nice and golden brown. Add spätzle and the other half of the cheese, get it good and melted, and EAT. Serve with apple sauce (REALLY, it's SO good) and a green salad.

Alternatively, spätzle are really nice with a light cream sauce- for example, fry some minced onion and chopped ham in a pan, and then add some cream and salt, and voila, you have cream sauce. If you don't like the idea of cream, you could use half milk, or even all milk: to give the sauce a little thickness, add 3 or so tablespoons flour to the ham and onions and fry for a few minutes, until it looses it's flour smell. Goes especially well with Spinach or Bärlauchspätzle.