Measure the flour in a large bowl.

Add eggs, salt and nutmeg.

Start stirring while slowly adding the milk and water. You can stir with a wooden spoon or an electric mixer. Make sure there are no lumps.

In a large cooking pot bring about 3 l water to a boil.

Set up a strainer on top of a bowl.

Place the Spätzle-Presse on top of the pot and fill with the first portion of dough.

Slowly press the Spätzle-Presse down but not all at once! Just press it enough to have some dough get into the water and wait a few seconds until it falls of from the Spätzle-Presse on it's own. One can also lift the Spätzle-Presse up and down for more control. Press down further, repeat until the portion is completely in the boiling water.

You may want to turn down the heat a little bit but make sure it is still boiling.

After about 3 minutes all the Spätzle will be floating on the surface of the water - time to take them out with a skimmer and move them to a strainer. If you want to keep the Spätzle warm for later, use a pot with hot but not boiling water to keep them warm and separated until they are about to be served. Then proceed with the strainer.

Continue until the entire dough has turned into delicious Spätzle.

In a pan heat the butter and let it brown a little bit, then add the Spätzle and turn them in the butter before serving.

If you don't plan to make Käsespätzle, eat Spätzle as aside with a roast or fried saussages, accompanied by Sauerkraut and a gravy.

While the Spätzle are made, put the bacon into a large pan and let fry at medium heat. Do not discard the fat, you will need it.

Peel the onion and cut it into rings.

Remove the bacon from the pan but leave the fat in the pan.

Draw some of the fat and add it to the Spätzle - makes it taste even better!

Add the onions to the pan with the remaining fat and fry until softened and light brown.

Preheat to oven to 375°F.

Meanwhile crush or cut the bacon into small pieces.

In a bowl or directly in the casserole mix the Spätzle with the bacon and the shredded cheese. Mix!

Fill it into a casserole or iron pan and add the cream. The cream should just cover the bottom up to about 1/3 of the Spätzle height. I recommend to add some salt to the cream before adding it because cream covers the salt taste of dishes.

Place in the oven and bake for about 15 minutes or until you can see some cream bubbles coming up.

Stir the casserole and change the oven to "Broil". Let broil for a few minutes and serve hot!

Käsespätzle is served with fried onions ...

and a green salad.

Enjoy while hot!