Baked cheesy noodles recipe

Ingredients

• 2½ cups semolina flour
• 7 eggs
• ½ cup seltzer water
• 1 large pinch freshly grated nutmeg
• 1 large pinch salt

• 1 fennel bulb
• 3 white onions
• 3–4 tablespoons butter
• 1 bunch parsley
• 5½oz (150 g) Raclette or Limburger cheese
• 5½ oz (150 g) Alpine cheese
• ¼ cup bread crumbs
• 3 tablespoons milk
• freshly ground salt and pepper

1. For the dough, beat the flour, egg, seltzer water, nutmeg, and salt with a large kitchen spoon until it holds together but is slightly sticky and develops bubbles. Let set for 20 minutes.
2. Preheat the oven to 280°F (140°C). Cut the fennel in half and slice thinly; peel the onions, cut in half, and also slice thinly. Melt 2 tablespoons butter in a frying pan and cook both until golden brown. Steam, covered, with 4 tablespoons water for 10 minutes.
3. In the meantime, bring a large pot of salted water to a boil. Pick the parsley leaves from the stems and chop. Coarsely grate or crumble the Raclette and Alpine cheeses. Combine the parsley, bread crumbs, milk, and cheeses in a bowl. Season the fennel mixture with salt and pepper and set aside.
4. Using a spätzle maker, or a large collander, form the noodles directly into the salted water. As soon as they float to the top, remove with a slotted spoon, let drip-dry, and transfer to a casserole dish. Season with salt and sprinkle with some fennel mixture as well as the cheese mixture. Place in the oven to keep warm. Repeat until all of the dough is in the casserole dish. Sprinkle with remaining cheese and drop on the rest of the butter in small pieces. Heat the oven to 480°F (250°C) or turn on the broiler and bake for 6–8 minutes on the middle rack.