We are continuing our Taste of the Alps Series, where we bring you recipes straight from mountain huts in the Alps. This week we are introducing Käsespätzle, a delicious and cheesy dish using homemade noodles.
This recipe was not sent to us by any of our huts, but it is a dish we find often at huts in the Eastern Alps and is often served as a vegetarian option. You can certainly find this dish on our Family Hut Hike in the Austrian Alps. This hike travels on mellow trails, has comfortable huts that offer the option for smaller rooms and is in very close proximity to Innsbruck.
300 g. (10.5 oz) grated emmentaler cheese (known as Swiss cheese in the U.S.)
500 g. (4 cups) flour
3 Tbsp butter
Freshly ground pepper
250 ml. (a little over a cup) warm water
Preheat oven to 200 degrees Celsius (392 F)
Mix the eggs, flour, 1 to 2 tsp. salt and the warm water until you have a smooth batter. It should not be as firm as cake batter, but more firm than pancake batter
Fill a large pot with water, add salt and bring it to a boil. Peel the onion and cut it into thin rings. Heat the butter in a small pan and fry the onions by medium heat until golden yellow. Keep them warm. Preheat the oven to 200 degrees and place a baking dish in there that will have more than enough room for the käsespätzle
When the water is boiling, shave the batter into small noodles on a wooden cutting board and drop in the water (see video - this starts around 4:00). The noodles are done when they float to the top and should be removed with a slotted spoon. Let the noodles drip dry and then add them to the warm baking form. Sprinkle every layer with cheese and pepper and then finally sprinkle the onions on top and the remaining hot butter
Bake for 5 minutes
Learn more about the Family Hut Hike in the Austrian Alps