• Käsegenuss mit Käsespätzle, das Rezept mit Käse
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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!

Christian Kuchler

ingredients

serves 4

Pasta ribbons
4
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
onions
200
g
butter
300
g
peanut oil
salt, pepper, curry, powdered paprika

Method

 

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.

 

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Cheese types used

  • Füürtüfel
  • Bodenseekäse
  • Die zarte Klara Bio
  • Le Baron

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