1tspkala namak saltoptional, you can also use sea salt
Place the flour in a bowl and add the water. Use a wooden spoon to stir the batter until smooth. The batter should be wet, so it can drip through. Set aside for 30min.
In a large pot pour about 2l water and bring to a boil. Turn down the heat to simmer.
Place your spaetzle maker on top of the pot and pour about half of the batter into the sliding box. Slide it carefully and slowly from side to side so that the spaetzle will drop into the simmering water. Repeat with the remaining batter.
After one or two minutes the dumplings will float to the top and you can transfer them to a colander.
To make the cheese spaetzle
In a pan add the butter and onion and cook until translucent.
Add the dried tomatoes and spaetzle and toss to combine. Season with kala namak salt.
Add the milk and drizzle your favorite cheese on top of the spaetzle. I used vegan emmental and cashewrella cheese. Cook and toss to combine until melted.
Garnish with fresh herbs.
I think the cheese spaetzle is even tastier after a little cooling off since the cheese gets more tasty and stretchy.