Bring some butter to the boil with the milk. Mix flour with Pinzgauer Kasnockn spice from STAY SPICED!. Then stir the flour-spice mixture with the warm milk-butter mixture and the eggs in a bowl to a smooth dough. By the way, you can already bring water to a boil in a large pot.

Rub the spaetzle dough through a spaetzle sieve into the boiling water – do not rub too many spaetzle at once, but do it quietly in several passes. The spaetzle are ready when they float on the surface of the water. Strain the spaetzle and scare it off briefly under cold water.

Once you've cooked all the spaetzle, it's on. Chop the onion and fry it with a little clarified butter in a large pan until golden brown. Add the freshly cooked spaetzle to the pan and pour it with a little beef soup – this will give the Kasnocken a slightly creamy consistency later. Then you lift the grated Pinzgauer beer cheese under the spaetzle. Of course, you can use any cheese – but only with the Pinzgauer Bierkäse the Käsespätzle become the original Pinzgauer Kasnockn. The Kasnocken are ready when the beef soup is completely overcooked, the cheese has melted and a light brown crust has formed on the bottom, which gives the Pinzgauer Kasnockn their unmistakable taste.

Tip: serve the original Pinzgauer Kasnockn directly in the pan. Sprinkle them with freshly chopped chives before you bring them to the table. You can put pepper and fleur de sel directly on the table – then everyone can season themselves at will.

As pepper, we recommend "Black Gold" by SPICEWORLD: The pepper trilogy of Malaysian Kubeben pepper, Bengal long-tailed pepper from Indonesia and Indian Tellicherry pepper optimally rounds off the spicy taste of the Pinzgau Kasnockn.