If you have never made spätzle, get ready to make it rain! This tiny, tender egg noodle is made by grating the dough into boiling water. At home, we use a perforated hotel pan, but using a colander or sieve yields the same pro results.

What makes spätzle stand out from other pasta are its pillowy consistency (similar to gnocchi, but not as dense or chewy) and its ability to take on bold flavours. Lots of caramelized onions, bacon and Gruyère cheese transform the spätzle into a creamy dish so good that it might move up the ranks to a main.

1. In a large bowl, whisk together the milk and eggs. Add the flour, salt and pepper and mix together until smooth. Cover and refrigerate for 30 minutes.

2. Bring a large pot of salted water to a boil. Hold a colander with large holes over the water. Add about half of the batter to the colander, press it into the simmering water using a rubber spatula and cook the noodles until firm, 2 to 3 minutes. Immediately transfer the spätzle to a baking sheet and drizzle with the olive oil to coat lightly. Repeat to use the remaining batter, then drain.

3. In a large skillet over medium-high heat, cook the bacon until light golden brown, 3 to 4 minutes. Reduce the heat to low, add the onion and cook, stirring occasionally, until caramelized, 10 to 12 minutes. Add the spätzle, Gruyère and dill and toss together. Season with salt and pepper. Transfer to a large serving dish.

SERVES 4 TO 6

1 cup whole milk or water

4 large eggs

2 1/4 cups all-purpose flour

2 teaspoons kosher salt, more for seasoning

1/4 teaspoon freshly ground black pepper, more for seasoning

1 tablespoon olive oil

2 slices thick-cut bacon, diced

1 yellow onion, thinly sliced

1/2 cup grated Gruyére cheese (about 2 ounces/57 g)

2 tablespoons chopped fresh dill