Vorarlberger Kässpätzle

Name: Vorarlberger Kässpätzle
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 2 servings
Cuisine: Vorarlberg, Austria
Ingredients: 250 g flour; 3 eggs; approx. 100 ml water; salt; 1 pinch of nutmeg; 150 g tangy Vorarlberger Bergkäse, grated; 2 onions; 30 g butter

Hearty, tangy and wonderfully uncomplicated: Kässpätzle are the soul food of the Alps – and taste best of all at the hut.

Vorarlberger Kässpätzle are the soul food of the Alps. Between Vorarlberg and the Allgäu, the sticky Spätzle dough has been scraped for generations – refined with plenty of tangy Bergkäse and crispy fried onions.

Vorarlberger Kässpätzle being prepared and enjoyed at the hut — This is how Vorarlberger Kässpätzle are made and enjoyed at the hut.

What you need

Ingredients for 2 people:

250 g flour
3 eggs
approx. 100 ml water
Salt
1 pinch of nutmeg
150 g tangy Vorarlberger Bergkäse, grated
2 onions
30 g butter

How it's done

Beat the flour, eggs, water, salt and nutmeg into a smooth, bubbly dough – it should tear stickily from the spoon.
Scrape the Spätzle in batches into boiling salted water.
As soon as they float to the top, drain them.
Layer the Spätzle alternately with the grated Bergkäse in a warm bowl.
Fry the onion rings in butter until golden brown.
Spread them over the Kässpätzle and serve immediately.