Tyrolean alpine huts (Almhütte) serve kasspatzln to hungry hikers and skiers; the dish stretches a small amount of cheese with the bulk of doughy spätzle.
Pillow-soft pasta gummed together with stringy melted cheese; sweet caramelized onion adds the finishing burst.
Spätzle's high egg ratio gives soft texture; layering with cheese while still hot allows cheese to melt evenly into the gaps.
Variations
Kärntner Kasnudeln is the Carinthian filled-dumpling cousin. With wild mushrooms (Pilzkasspatzln) in autumn.
On the Palate
Where Kasspatzln sits in the Austrian flavor cloud
Ingredients
Serves 4
How it's made
4 steps · 30 min active · 15 min waiting
- 15 min
Whisk 300 g flour + 3 eggs + 150 ml milk + 5 g salt into thick batter.
- 210 min
Press batter through spätzle-maker (or holes in colander) into boiling salted water; cook 2 min until floating.
- 35 min
Drain; layer with 200 g grated Bergkäse + 100 g Graukäse in greased baking dish.
- 415 min
Top with 2 sliced onions caramelized in butter 10 min; serve hot directly from the dish.
