Kasnocken (Recipe) are small, “squiggly” pasta served with cheese and caramelized onion, essentially Austrian Mac and Cheese. This delicious “post-ski” comfort food can be made any number of ways, but I’ve done some research on proper technique.
The best KasNocken techniques keep the dough tender:
- Do not over-mix the dough or your Nocken will be tough. Just combine ingredients with your hand or a spoon until just mixed.
- Let the dough rest for 10-20 minutes after mixing. This gives time for the dough to relax and become more tender.
- Never boil the dough. Simmering keeps the dough… you guessed it… more tender.
What tool to use to make Nocken?
- You can push the dough through a $60 gadget
or a $3 colander
or the old fashioned way, with a cutting board and blade, like in this video (the second lady is FAST)
You decide. There are die-hard fans each method. Just remember that the end result is supposed to be imperfect. Afterall, the flavor attaches to those squigglies.
- The dough should be very thin, making it easy to pass through the holes. Bringing the noodles to your mouth should not be a weight lifting challenge.
- Once cooked and drained, kasnocken is typically put in an oven-proof skillet. In the oven, melt cheese over the top and add caramelized onions.
- Serve Kasnocken directly out of the skillet.
Kasnocken Recipe (Nocken with Cheese, a.k.a. Austrian Spaetzle)
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