Käsespätzle — Print Recipe — The Culinary Codex

Tender hand-scraped egg noodles layered with melted mountain cheese and topped with crispy fried onions — Alpine comfort at its finest.

Ingredients

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.
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.