Plain spätzle with smoked pancetta, onion and Fontina

These irregular little dumplings originate in Germany but are also widespread in Trentino-Alto Adige. Made with flour, eggs and milk or water, they work as a first course or alongside braised meat or game.
INGREDIENTS FOR 4 PEOPLE
300 g '00' flour
200 ml milk
3 eggs
1 tablespoon oil
Nutmeg
Salt, pepper
SAUCE
70 g thinly sliced smoked pancetta or speck
Half an onion
50 g Fontina
50 g Parmigiano
200 ml cooking cream
Parsley
Butter
Extra virgin olive oil

I put the milk and eggs in a bowl.

I add salt and grated nutmeg.

The tablespoon of oil.

I whisk well and add this mixture to the flour.

I mix into a fairly thick, lump-free batter.

I get a spätzle maker, available in kitchenware shops and some well-stocked supermarkets.

I bring a large pan of salted water to the boil and position the tool over it.

I gradually pour in the batter.

Filling the sliding hopper without overfilling.

I immediately slide it back and forth along its rail so large drops of batter fall into the water. After a few minutes they float, allowing you to check the batter's consistency. If too thick, add milk; if too thin, add flour.
Continue until all the batter is used.

Wait a few minutes until they all float.

Drain and put them in a bowl of cold water.

Now the sauce.

I cut the pancetta into strips and thinly slice the onion.

I sauté them in a frying pan with a large knob of butter and a few tablespoons cooking water, letting the onion soften gently.

I add the cream.

The sauce should be fairly fluid.

I add the drained spätzle and mix gently, adding ground pepper and adjusting salt.

I coarsely grate the Parmigiano and Fontina and chop a bunch of parsley.

I turn off the heat, add the parsley and cheeses, mix quickly and serve with a drizzle of oil and parsley garnish.

A simple traditional dish. You can replace the milk in these dumplings with the same quantity of water.