andrejthechef
AustriaPastaDinnerVegetarian

Vorarlberger Käsknöpfle

Small egg noodles layered with regional cheeses and topped with deeply browned onions. Vorarlberg's answer to mac and cheese.

prep
30 min
cook
25 min
total
55 min
serves
4
level
medium
Vorarlberger Käsknöpfle, a dish from Vorarlberg

Käsknöpfle is Vorarlberg's cheese-and-noodle bake, small hand-pressed egg noodles layered with regional mountain cheese and topped with onions browned low and slow until they're nearly caramelized.

It sits close in spirit to Swiss käsespätzle from just across the border, which makes sense given how close Vorarlberg actually is to Switzerland.

Part of our 20 best Austrian recipes list.

method

  1. Mix the flour, eggs, water and salt into a thick, smooth, sticky batter, slightly looser than a pasta dough. Beat it well for a few minutes until elastic.

  2. Let the batter rest for 20 minutes.

  3. Bring a large pot of salted water to a boil. Press the batter through a spätzle press or scrape small pieces off a wet board directly into the boiling water.

  4. Cook the noodles for 2 to 3 minutes, until they float, then remove with a slotted spoon.

  5. Melt half the butter in a pan, and cook the onions over medium-low heat for 15 to 18 minutes, until deeply browned, almost caramelized. Set aside.

  6. Layer the cooked noodles and grated cheese in a warm pot or dish, alternating layers, finishing with cheese on top. Cover briefly to let the cheese melt from the noodles' residual heat, or warm gently in a low oven.

  7. Top with the browned onions, and serve hot.

chef's tips

  • A proper Vorarlberger Bergkäse gives the most authentic flavor, but a mix of Emmental and Gruyère makes a very reasonable substitute outside the region.
  • Browning the onions properly, until they're deeply golden and almost caramelized, takes real time; rushing this step with high heat just burns them unevenly.
  • The noodle batter should be thick and sticky, closer to a loose dough than a pourable batter; if it's too thin, the noodles fall apart in the water.
  • This is Vorarlberg's regional take on a cheese-and-pasta bake, similar in spirit to Swiss käsespätzle from just across the border.