Sift flour into a suitable bowl, add nutmeg, salt, eggs and warm water, work all together heartily into a dough until it bubbles and comes away from the spoon.
Let rest for 15 minutes.
Spread a moistened board thinly with spaetzle dough, scrape narrow strips into boiling salted water with a dough scraper, let steep until spaetzle float to the top.
Remove with a slotted spoon and layer with the cheese in a suitable ovenproof dish. Pour all but 3 tablespoons of the whipped cream over the top.
Peel and dice the onions, sauté in butter and pour over the spaetzle.
Whip the remaining whipped cream until stiff and pour over the sparrows. Bake at 160-180 °C for 3 minutes.
Sprinkle with chive rolls and bring to the table.
Preparation Tip:
The Kässpätzle can also be prepared with another spicy cheese, such as Tyrolean mountain cheese.
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