Cheesy pasta ribbons
Michelin-starred chef Christian Kuchler has reinterpreted the unrivaled cheese classic «Käsespätzle» [cheesy pasta ribbons] for Studer cheesemakers. The secret to any good cheesy pasta recipe is in the cheese combo! And that's the key to Christian Kuchler's recipe: «Bodenseekäse», «Füürtüfel», «Die zarte Klara» and «Le Baron» cheeses melt together to form an unbeatable quartet! Feel this cheesy pasta perfection melt on your tongue!
Ingredients
serves 4 Personen| Pasta ribbons | |
|---|---|
| 4 piece(s) | large eggs |
| 2 tbsp | water |
| salt, nutmeg, pepper | |
| 50 g | semolina |
| 240 g | white flour |
| Cheese mix | |
|---|---|
| 50 g | «Bodenseekäse» |
| 50 g | «Füürtüfel» |
| 80 g | «Die zarte Klara Bio» |
| 80 g | «Le Baron» |
| Fried onions | |
|---|---|
| 6 piece(s) | onions |
| 200 g | butter |
| 300 g | peanut oil |
| salt, pepper, curry, powdered paprika | |
Preparation
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Pasta
Put all the ingredients into a bowl.
Lay the pasta dough on a wooden board and then scrape so the pasta ribbons fall straight off the board into the boiling water. (This can also be done with a specialist pasta-cutting board or pasta press.)
Poach the pasta ribbons briefly, then chill them in cold water before draining.
Set the pasta ribbons to one side.
-
Cheese mix
Grate all four cheeses into large flakes using a coarse grater.
-
Fried onions
Finely chop two onions, then gently sweat the onions in butter until they turn a golden-brown color.
Season with salt and pepper, and set to one side.
Slice four onions into rings, dust with flour (optional: with paprika and curry powder too) and deep-fry in peanut oil at 150°C.
Let the fried onions drain on a piece of kitchen paper.
-
To serve
Briefly sauté the pasta ribbons with the sweated onions. Fold in half of the grated cheese.
Next, place the pasta ribbons into an oven-proof dish. Sprinkle over the other half of the cheese and bake on the middle shelf of the oven at 220°C.
Garnish with fried onions. Optional: Sprinkle over some chives or parsley.
