Spaetzle

German food, I find very underrated, which is probably because it is overshadowed by the nearby France, Austria or Italy, but you mustn't overlook it- give a few recipes like this a try and you will fall in love like I have. It's also very good because it gives my relentless learning of 30 random German words a week for GCSE some meaning ;)
Spaetzle (say shpetsluh) is basically pasta, that just like Italian pasta, doesn't have a lot of flavour of its own, so pair it up with some crispy onions and good Swiss cheese like Emmentaler. There are many ways to make it, but I just pushed it through a colander. If they stick together just declump them after cooking.
1)Combine 150g plain flour with a pinch of salt and freshly ground pepper and nutmeg. Make a well in the centre and pour in 60ml of milk beaten with 2 eggs. Combine to a thick batter until very smooth. Leave to rest for about 10 minutes.
2)After resting, it should have gone very sort of stretchy. Take a spoonful of it and press it through a colander into a large pot of salted water and cook for just about a minute until al dente, or Biss in German.
3)Remove from the water with a slotted spoon and finish in butter and grated cheese and even chopped onion.

I served it with Schnitzel, but before I post that recipe I want to give it some more perfecting, as it was quite bland.