Tirolean Kasspatzln: The original recipe to try at home
Difficulty Level: Average
Cooking Time: 30 minutes
- 250 g all purpose flour
- 3 eggs
- 5 g salt
- 50 ml lukewarm water
- Butter or ghee
- 1 onion, diced
- 100 g grated or crumbled cheese (Tyrolean grey cheese or another strongly flavored and piquant cheese)
- Crisp fried onions
- Salt and pepper
In a large bowl, whisk together the flour, eggs, salt and water with a wooden spoon. Use only as much water as required and mix well to form a dough (the dough should be quite stiff, otherwise add more flour). Bring a large saucepan of salted water to a boil. Press the dough through a “Spatzlsieb” or “Spatzlhobel” (a type of upright cheese grate used for making noodles — a large-holed colander will also work) and into the pan of boiling salted water. Bring the water back to a boil again (the spätzle will float when they are cooked); then strain and rinse cold.
In a pan, sauté the diced onion with a knob of butter (or ghee) until slightly brown. Add the egg noodles and fry until piping hot. Stir in the cheese in small batches until it is all mixed in well and allow it to melt. Season the dish with salt and pepper and top with crisp fried onions and parsley.
Fried onions are a must topper: Peel the onions and slice very thinly. Combine flour, salt, and paprika in a bowl and toss onion rings into the mixture to lightly coat. Fry onions until golden brown.
Step 1: Whisk together the flour, eggs, salt and water.
Step 2: Press the dough through a “Spatzlsieb” into a pan of boiling salted water.
Step 3: Bring the water back to a boil again, then strain the spätzle and rinse cold.
Step 4: In a pan, sauté the diced onion with a knob of butter, add the spätzle and stir in the cheese in small batches. Mix well and allow the cheese to melt.
Step 5: Season with salt and pepper and top with crisp fried onions and parsley.
Böglalm On-Mountain Restaurant in Alpbach has kindly shared this fantastic recipe with us.