Instructions: In a large bowl, combine the flour, 1 teaspoon salt, the pepper, and dill. Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth.

Fill a large pot half-full with water and add the remaining 1 teaspoon salt; bring the water to a hard, rolling boil over high heat.

Over the pot, with a wide, slotted spoon, scoop out a spoonful of the batter and shake it lightly until it breaks into strands that fall into the water; the pieces of batter will congeal to form spaetzle.

When the spaetzle float to the top of the water, remove them with a clean slotted spoon and drain on paper towels; repeat until no batter remains. Place the spaetzle in a 9- by 13-inch baking dish and set aside.

In a skillet, melt the butter over medium heat; add the onion and saute for 7 to 8 minutes, or until soft and golden. Add the kielbasa to the skillet and saute for 2 to 3 minutes.

Spoon the kielbasa mixture over the spaetzle and sprinkle with the Swiss cheese. Bake for 15 to 17 minutes, or until heated through and the cheese is melted.

This recipe yields 6 servings.

Comments: If you prefer, you can cook packaged dried spaetzle according to its directions, place it in a baking dish as above, then proceed with Step #5.

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