Ingredients
- 4 eggs
- 1 cup milk
- 1 tsp salt
- 1 tsp pepper
- 3 cups all-purpose flour
- 2 Tbsp butter
- 2 onions , thinly sliced
- 1/3 cup Gruyère cheese , shredded, heaping
- 1/3 cup Emmanthaler cheese , shredded, heaping
- 1/3 cup Fontina cheese , shredded, heaping
Servings: people
Units:
Instructions
- Whisk together the eggs, milk, salt, pepper, and flour. Eventually a thick, somewhat pasty batter will form.
- Set it aside for about 30 minutes to rest and let the bumps even out.
- In a large pan caramelize the two onions.
- Bring a large pot of water to boil. Add plenty of salt to the water.
- Reduce to a simmer.
- Add cheeses to the large pan with the onions.
- Push the batter through the dull side of a flat cheese grater with the back of a ladle into the simmering water.
- Once the squiggly pasta is cooked (it should only take a couple of minutes – they’ll float when ready), add it to the pan of caramelized onion with all the cheeses.