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Kässpätzle

Name: Kässpätzle
Total time: 40 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 300g All-purpose flour; 4 Egg; 100ml Water; 1 tsp Salt; A pinch Nutmeg; 100g Emmental cheese; 100g Gruyere Cheese; 2 Onion; 40g Butter; A pinch Black Pepper; To taste Green Onion

Noodles

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Tiny egg noodles layered with mountain cheese and topped with golden fried onions — an Alpine dish of western Austria.

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📖 The Story Behind This Dish

Kässpätzle is a specialty of the Alpine regions of western Austria, such as Vorarlberg and Tyrol. Spätzle, tiny noodles made by scraping a loose egg batter into boiling water from a special tool or board, are tossed with plenty of local mountain cheese. It's classically topped with crisp fried onions and served with a green salad.

🌆 Where it's eaten: In a mountain hut at a snowy ski resort, chilled skiers eagerly dig into spätzle with melted cheese steaming in the iron pan.

🥕 Ingredients (serves 4)

All-purpose flour 300g
Egg 4
Water 100ml
Salt 1 tsp
Nutmeg A pinch
Emmental cheese 100g
Gruyere Cheese 100g
Onion 2
Butter 40g
Black Pepper A pinch
Green Onion To taste

👩‍🍳 Instructions

Beat the flour, eggs, water, salt, and nutmeg well with a wooden spoon into a thick batter and rest 10 minutes.
Slice the onion and fry in 20g butter until deep golden.
Bring plenty of salted water to a boil and scrape thin strips of batter from a board into the water with a knife (or press through a colander with large holes).
Scoop them out as they float and drain.
Layer the spätzle and grated cheese alternately in an ovenproof dish, dot with the remaining butter, and bake at 200°C for 10 minutes.
Top with the fried onions and scatter with pepper and green onion.

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