What could be better than recharging your energy after a strenuous hike or a long skiing day with a round of Keesknöpfli (cheese noodles)?
The Montafon know how it’s done. They come in all different varieties from all different regions. Particularly in the area close to the Alps, they are one of the classics of traditional cooking: The delicious Keesknöpfli (cheese noodles) - as we call them in the Montafon.
Every valley and every family has their own recipe. The main differences usually are the composition of cheeses and the type of side dishes. The Montafon “Sura Kees” is of course one of the key components for us. This hearty and spicy delicacy is often served in a so-called “Gebse”, the traditional wooden bowl.
Recipe for Keesknöpfli
Ingredients for four persons
Duration: approx. 1 hour
- 500 g coarse flour (type 480)
- 8 eggs
- 300 g cheese mix (mountain cheese, Ländle Rheintaler, Räßkäse, Sura Kees)
- Fried onions
- A pinch of nutmeg
- Ground black pepper
- Salt to taste
- Grate the cheese.
- Knead eggs, flour, salt and nutmeg into a semi-solid dough. When the dough is viscous enough to slowly run off a spoon into the bowl without tearing apart, it has reached the right consistency (possibly add a little water).
- Grate the dough into boiling, lightly salted water. Use a grater or “Spätzle” slicer (egg noodles) for this.
- As soon as the Spätzle are floating on the surface, strain and rinse with cold water.
- Heat up some stock in a pan, add the Spätzle and fold in the cheese mixture.
- Season with some salt and pepper.
- Sprinkle fried onions and chives over the top.
We recommend potato salad or green salad as a side dish.