Traditional Austrian Dishes
Discover how to prepare Kasnocken, a typical Austrian recipe
Travel to the Alps with these Kasnocken, a traditional Austrian recipe made with small pieces of dough, melted mountain cheese, and golden onion. A homemade, abundant, and comforting dish served freshly made.
Kasnocken are an Austrian Alpine specialty similar to spaetzle: a tender dough cooked in water, mixed with melted cheese, and finished with golden onion and fresh chives.
01
Ingredients
Have everything ready before you begin.
- ✓300 g of wheat flour
- ✓4 eggs
- ✓150 ml of milk
- ✓1/2 teaspoon of salt for the dough
- ✓3 liters of water
- ✓1 tablespoon of salt for cooking the Kasnocken
- ✓250 g of Bergkäse or Almkäse grated cheese
- ✓Black pepper to taste
- ✓1 large onion
- ✓30 g of butter
- ✓1 tablespoon of vegetable oil
- ✓2 tablespoons of fresh chives chopped
02
Step-by-step method
- 01
In a large bowl, mix the flour with 1/2 teaspoon of salt
In a large bowl, mix the flour with 1/2 teaspoon of salt. Make a hole in the center, add the eggs, and slowly pour in the milk while mixing with a wooden spoon or spatula.
- 02
Beat until you get a thick, moist, and elastic dough
Beat until you get a thick, moist, and elastic dough. It should slowly fall from the spoon, forming a thick ribbon. If it's too dry, add a little milk; if it's too fluid, correct it with a tablespoon of flour.
- 03
Let the dough rest for 10 minutes to hydrate the flour...
Let the dough rest for 10 minutes to hydrate the flour and make the texture more uniform.
- 04
Peel the onion and cut it into fine feathers
Peel the onion and cut it into fine feathers. Heat a large skillet with the butter and oil. Add the onion and cook over medium-low heat for about 15 minutes, stirring occasionally, until it's soft, golden, and slightly sweet. Reserve it in the same skillet to keep it warm.
- 05
Boil the 3 liters of water in a large pot and add 1 tablespoon of...
Boil the 3 liters of water in a large pot and add 1 tablespoon of salt.
- 06
With a damp board, a spaetzle strainer, or a potato press with large holes...
With a damp board, a spaetzle strainer, or a potato press with large holes, drop small portions of dough directly into the boiling water. Work in batches to prevent them from sticking and to keep the water from losing too much temperature.
- 07
Cook the Kasnocken until they float to the surface and are firm but...
Cook the Kasnocken until they float to the surface and are firm but tender. Depending on their size, they will take between 2 and 4 minutes.
- 08
Remove them with a slotted spoon and transfer them to a large bowl
Remove them with a slotted spoon and transfer them to a large bowl. Don't rinse them. If you need to wait before finishing the recipe, keep them with a tablespoon of the cooking water, without submerging them for too long.
- 09
Heat a large skillet or a wide saucepan over low heat
Heat a large skillet or a wide saucepan over low heat. Place a layer of Kasnocken, add some of the grated cheese, and a pinch of black pepper. Repeat the layers until you finish the dough and the cheese.
- 10
Cover the skillet for 2 or 3 minutes to melt the cheese
Cover the skillet for 2 or 3 minutes to melt the cheese. Then, gently mix, lifting the dough from the bottom to avoid breaking it.
- 11
Taste and adjust the pepper if necessary
Taste and adjust the pepper if necessary. If the mixture seems dry, add one or two tablespoons of the hot cooking water and stir carefully.
- 12
Serve immediately in a hot dish
Serve immediately in a hot dish. Distribute the golden onion on top and finish with the chopped fresh chives.
- The dough should be thick and elastic, never liquid like a crepe or as hard as bread dough.
- Cook the Kasnocken in batches so they can move in the water without sticking.
- Remove them when they float to the surface and have a firm but tender texture.
- If you can't find Bergkäse or Almkäse, you can use a firm mountain cheese, Gruyère, or a mix of semi-cured Manchego and Gruyère.
- Avoid very wet cheeses, as they can make the preparation heavy.
- Add a little cooking water if the cheese needs help melting and combining with the dough.
- Taste before adding more salt: the cooking water and cheese already provide enough.
- Serve the Kasnocken freshly mixed, as the cheese becomes firmer when cooled.
- You can accompany them with a simple green salad.