Plain spätzle with pancetta and Fontina on cabbage

INGREDIENTS FOR 4 PEOPLE
250 g '00' flour
3 eggs
150 ml water
1 tablespoon extra virgin olive oil
Nutmeg
Salt, pepper
SAUCE
100 g diced unsmoked or smoked pancetta
30 g butter
Extra virgin olive oil
4/5 tablespoons grated Parmigiano
100 g Fontina
Chives
1 small Savoy cabbage
SPÄTZLE
I combine flour, eggs, salt, pepper, nutmeg and a tablespoon extra virgin olive oil in a bowl.
I whisk in water without lumps.
The batter should be smooth and fairly fluid, falling in large drops when lifted.
I boil plenty of salted water and melt a large knob butter in another pan to brown pancetta.
I coarsely grate Fontina using a large-hole mandoline.
I place the spätzle tool over boiling water and add batter.
I slide hopper back and forth until batter is used. After a few minutes, spätzle float; I gently stir with a slotted spoon.
I drain into butter and pancetta.
I add plenty of Parmigiano, gently mix and add chopped chives.
Before starting, I shredded cabbage.
I stew in oil with salt, pepper and a glass water, covered, until cooked.
I put hot cabbage on each plate.
I add spätzle, grated Fontina, oil and pepper, serve immediately and decorate with 3 chive stems.