5 eggs
2 teaspoons of salt
1 to 1 1/2 cup of water
8 oz Gruyere, Emmental or similar cheese, grated
2 medium onions, thinly sliced
Sift the flour into a bowl. Add salt. In another bowl, beat the eggs and 1 cup of water. Add eggs to flour. Mix well to form a thick dough. If the dough is not thin enough to go through the holes in the ladle or colander, add a little water until reaching the right texture. Set aside for twenty minutes. Meanwhile, fry the onions in a lightly oiled pan. Stir regularly until onions are caramelized, about 15 to 20 minutes. Bring water to a boil in a large pot. Add a tablespoon of salt. When the water is boiling, push the dough through the holes of a slotted spoon or colander. The dough should fall like “thick rain” and form tiny oblong balls. The pasta is ready when it floats back to the surface after one to two minutes. Immediately drain the pasta in a colander. Put the pasta in a bowl and add the cheese. Stir so that the cheese melts. Serve in individual bowls and garnish with the caramelized onions.