Alpine Comfort Bowl · Cheese Noodle Buttons
Käsknöpfle
📷 Closely related photo — Photo: moonlightbulb / Flickr · CC BY 2.0
The dough is pressed through a perforated grater or scraped off a board straight into boiling water, and 'Knöpfle' means 'little buttons.'
A soft egg-flour dough is scraped into small knobs, boiled, then layered with local mountain cheese and topped with crisp fried onions. Vorarlberg's Alpine hut stands and market stalls serve it in a bowl, often with a side of stewed apple to cut the richness.
Why it's made this way: It's the Vorarlberg cousin of Swabian Käsespätzle, shaped by the same Alpine dairy economy that made cheese cheap and grain scarce enough to stretch with a hearty, cheese-heavy noodle dish.
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