Gourmet Käsespätzle with Truffle Oil

Prepare the Spätzle Dough

1. In a large bowl, whisk together the eggs and salt. Gradually add the flour, mixing until a smooth, thick batter forms. It should be sticky but not runny.
2. Slowly incorporate the water until the dough is smooth and consistent. Do not overmix.
3. Let the dough rest for about 15-20 minutes.

Cook the Spätzle

1. Bring a large pot of salted water to a rolling boil. Reduce heat slightly to maintain a vigorous simmer.
2. Place a spätzle maker, coarse grater, or colander with large holes over the simmering water. Pour a portion of the dough into the maker/grater and press or scrape it through into the water, creating small dumplings.
3. Cook the spätzle for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
4. Repeat with the remaining dough. You can briefly rinse the cooked spätzle with cold water to prevent sticking, then drain thoroughly.

Assemble the Käsespätzle

1. In a large sauté pan or pot, melt the butter over medium heat. If using onions, sauté them until golden brown and slightly crispy, then remove and set aside.
2. Add the cooked spätzle to the pan. Sprinkle the shredded Gruyère and mountain cheese over the spätzle.
3. Toss gently over low heat until the cheese is fully melted and coats the spätzle. Season with salt and freshly ground black pepper to taste.
4. Transfer the Käsespätzle to serving plates. Drizzle with truffle oil and garnish generously with fresh chives and the fried onions, if using.