6 large [5 eggs, 1 yolk] Eggs
100g [melted] Unsalted Butter
150-200g [grated] CheeseEmmental, Gruyere or Mature Cheddar
2 large [sliced] Onions
2 cloves [finely chopped] Garlic
[Optional] 1 tbsp Parsley
Austrian ski food doesn’t get much naughtier than Kasespatzle; say hello to the macaroni & cheese of Austria. This hearty dish tastes especially good after a walk in the crisp mountain air. Similar to the Tiroler Grostl, it’s hearty, tasty and goes perfectly with a hot chocolate.
This tastes even better the next day so make sure you double up (you can freeze it too) and enjoy it for your lunch. Big thanks to the Austrian Tourist Board for letting me share their authentic recipe.
WATCH: Here is a video to show you how to make it the Kasespatzel. It will be easier than me try to explain how to use a colander.
1. Combine flour, eggs and a good-sized pinch of salt. Blend well and add 2-3 tablespoons of water, spoon by spoon. The dough should not be runny, but soft enough to gradually follow gravitation. Then set aside and allow the dough to rest for 25 minutes.
2. While you wait, on a low to medium heat, melt the button, add onions, and let them slowly gain a golden brown colour. Don't let them get too dark, as they tend to become bitter. Drain on a paper towel and then set aside.
3. Fill a large saucepan with boiling water, add a pinch of salt and then reduce heat too medium-low (simmer). You can either cut and shape the spaetzle by hand or use a spaetzle maker or a colander which makes things easier. Cook the spaetzle for about 2-3 minutes until they float back to the surface, then remove them.
4. When done, drain the water, melt 1-2 tbsp of butter and return the spaetzle to the pot. Shake the pot a few times to evenly distribute the butter, then add the grated cheese and mix well.
BIFF, BOSH, SKI NOSH!