German cuisine · Dough, Pasta & Rice

Tyrolean-Style Cheese Noodles

Ribbon pasta tossed in butter with robust gray cheese and mountain cheese, sprinkled with dark fried onions.

Ingredients · for 4 servings

• 400 g erişte (Turkish ribbon noodles)
• 150 g gray cheese (or substitute strong Harzer cheese)
• 150 g mountain cheese
• 80 g butter
• 3 onions
• 2 tbsp flour
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Cut two onions into fine rings, dust with the flour, and mix well so they brown evenly later.
2. Heat 40 g butter in a pan and fry the floured onion rings over medium heat for 8–10 min. while turning, until deep golden brown and crisp; remove and set aside.
3. Cook the pasta until al dente in plenty of salted water, ladle off 100 ml of the cooking water, and drain the pasta.
4. Finely dice the third onion and sauté in the remaining butter for 4 min. until translucent, then add the crumbled gray cheese and grated mountain cheese.
5. Add the pasta to the pan with the hot cooking water and toss for 2–3 min. until the cheese melts into a glossy binding; season with pepper and a little salt.
6. Divide among warmed plates, sprinkle with the fried onions and chive rings, and serve immediately.