What tastes better than cheese? Clearly: melted cheese. So it's no wonder that Kasspatzln tops the list of favourite Tyrolean dishes, as the sliced pasta is bathed in a sea of melted cheese. Garnished with crispy roasted onions and fresh herbs, Spatzln should actually be a synonym for "delicious" in the dictionary.
Mix the flour, eggs, salt and water with a wooden spoon to form a dough. Do not use too much water, the dough should be viscous. Press the dough through a sieve or spatzl slicer into boiling salted water, bring to the boil once, strain and chill until ice cold.
Heat a pan and fry the diced onion in butter or clarified butter until light brown. Add the spatzln to the pan and fry until hot. Stir in the cheese and allow to melt. Season the Kasspatzln with salt and pepper and serve with fried onions and parsley.
You can easily make your own fried onions: Peel and thinly slice the onions, dust with paprika powder and flour and fry in deep-frying fat until golden brown
