Liechtenstein

Menu: Liechtensteiner kasknofle | Recipe Source: internationalcuisine.com

Some doughs are a joy to work with, and this was not one of them. Spaetzle dough is sticky, elastic, and finicky to handle, but that being said, it’s 100% worth the headache (and dripping the dough into the boiling water is weirdly mesmerizing)! I’m sad to say that grating 1.5lbs of cheese by hand also won’t be making my “most enjoyable cooking experiences I’ve ever had,” list, but again, the end result is so unbelievably delicious that you’ll be completely distracted from your bicep strain. I promise!

Ready to cook?

Special equipment: Spaetzel maker ($14)

Liechtensteiner kasknofle: (link): I followed this recipe very nearly to a T! I didn’t add salt to the dough (only because I totally spaced out) so I added salt and black pepper to the spaetzle and cheese mixture while stirring. I cooked the dish at 375 for 30 minutes like directed, drained off some of the cheese oil (this was not part of the recipe but I wanted it to be less greasy), and then popped the dish back under the broiler for 1 minute- just long enough to give it a little blast of color. My only other recipe adjustment was caramelizing the onions before I did anything else, as opposed to only cooking them for 30 min while the dish bakes. If my French grandma has taught me anything, it’s that perfectly caramelized onions take at LEAST an hour to make. Slice your onions with a mandolin, then cook them on super low for the duration of the recipe (probably an hour in total) and they get really sweet and soft!