Tyrolean Cheese Noodles: Easy & Quick

The delicious flour-cheese dish – which is actually all that the Tyrolean delicacy consists of – is hardly the most balanced meal, but it's exactly what you need after a long day in the mountains. Whether in summer on the terrace with a breathtaking view after a hike or in winter in a cozy mountain hut after skiing – Kasspatzln always taste great!

Even then, or especially when, the longing for the Tyrolean mountains and the next vacation in the Seefeld region starts to nag again, you can bring the vacation feeling directly home thanks to the recipe from the Wangalm. You just need the right sieve and the joyful cooking can begin.

For me personally, this culinary highlight holds an even greater significance. Ever since I was little, I've always indulged in Käsespätzle at the hut during ski vacations before heading back to ski lessons, and even today they cannot be missed after an active day in the mountains. The only difference: these days, I could enjoy them every day if I wanted to, and it's not just thanks to the kid-friendly recipe. I've now been living here in the Seefeld region for almost a year, and one could almost say that the Käsespätzle led me here.

Every time we "had to" go back home after a mountain vacation, I was so, so sad that my skiing instructor, who became a good friend, eventually gifted me a special spätzle strainer for my birthday - "to at least temporarily ease the longing," as she put it. Temporarily, it worked quite well, but eventually that wasn't enough anymore, and so I ended up here, on this unique and beautiful high plateau at 1,200 meters, and I can finally call it my chosen home.

Mix flour, eggs, milk, and salt into a smooth, viscous dough. A little tip: a wooden spoon works best for this. The dough should then be pressed through a spaetzle sieve into boiling salted water. Alternatively, you can also use a spaetzle maker or a spaetzle press for this. Let the spaetzle cook while stirring constantly until they rise to the surface and then drain them with cold water. Next, sauté a finely chopped onion in clarified butter, add the spaetzle, season to taste, and finally mix in grated, tangy cheese and let it melt. Before serving, garnish with fried onions and fresh chives, and enjoy hot! By the way, you can easily make the fried onions yourself: simply slice a peeled onion, season it a bit and dust it with flour, and finally fry it in oil until golden brown.

The Tyrolean cheese spaetzle, following the recipe of the Wangalm!