Beat the eggs and add some milk, starch and salt to flour and knead everything into a steady dough (only add just as much of the remaining milk as needed).

Let the dough rest for 10 minutes.

Meanwhile, boil plenty of salt water.

Chop green onions and fry them with butter in a pan until brown.

Scrape the Spätzle with the Spätzle grater or directly from a board into the boiling water.

Cook and remove from water when the Spätzle float up.

Place into a large bowl in layers with grated cheese.

Keep in oven at 50° C to keep warm until all dough is used up.

Eat with green onions.

Sprinkle with gluten-free paprika powder (see photo).