Tender hand-scraped egg noodles layered with melted mountain cheese and topped with crispy fried onions — Alpine comfort at its finest.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cast iron pan or ceramic dish
Garnishes: crispy onions, chives
Accompaniments: green salad, applesauce
Instructions
-
1
Mix flour, eggs, water, salt, and a pinch of nutmeg into a thick, elastic batter. Rest 10 min.
-
2
Press batter through a Spätzle maker (or scrape from a board) into boiling salted water. Cook until they float, about 2 min.
-
3
Slowly fry onion rings in butter until deep golden and crispy, 15-20 min. Set aside.
-
4
In a buttered baking dish, layer hot Spätzle and grated cheese, repeating until used up.
-
5
Top with crispy fried onions. Bake at 200°C (400°F) for 10 min until cheese is melted and bubbly.
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6
Serve immediately with chopped chives and a green salad.
Did You Know?
In Vorarlberg, the westernmost Austrian state, Käsespätzle is considered the unofficial national dish and is served at every family gathering.
Chef's Notes
Equipment Tips
- Spätzle maker or colander
- large pot
- baking dish
- skillet
Garnishing
crispy onions, chives
Accompaniments
green salad, applesauce
The Story Behind Käsespätzle
Spätzle (small sparrows) are the egg noodles of the Alpine region spanning Austria, Bavaria, and Swabia. Layering them with local mountain cheese created Käsespätzle, a dish that sustained Alpine communities through harsh winters. Each valley claims its own superior version.
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