Käsespätzle recipe

Alpine egg noodles layered hot with Vorarlberg mountain cheese and sharp Räßkäse until the cheese pulls into strands.

55 minutesmedium10 ingredients

Ingredients

• 200 g Vorarlberg mountain cheese (Bergkäse)
• 100 g sharp alpine cheese (Räßkäse)
• 500 g plain flour
• 5 eggs
• 125 ml water
• 2 onions
• 150 g butter
• 1 pinch nutmeg
• 1 bunch chives
• 1 tsp salt

How to make Käsespätzle

1. Beat 500 g of flour, 5 eggs, 125 ml of water, 1 tsp of salt and a pinch of grated nutmeg with a wooden spoon for 5-10 minutes, until the dough blisters and falls off the spoon in ribbons. Rest 15 minutes.
2. Coarsely grate 200 g of mountain cheese and 100 g of sharp alpine cheese and mix them together.
3. Slice 2 onions into rings and fry them in 150 g of butter over medium heat for 10-12 minutes, until deep golden. Set aside.
4. Bring a large pot of salted water to the boil and press the dough through a spätzle press in batches. Lift the spätzle out the moment they float, after about 2 minutes.
5. Butter a warm pan or dish and layer the hot spätzle and the cheese alternately, starting with spätzle and finishing with cheese. Keep the pan warm so the cheese melts into strands rather than browning.
6. Melt the remaining 150 g of butter until nut-brown and pour it over the top.
7. Scatter the fried onions and chopped chives over and serve at once, with a green salad or potato salad.

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