Kasnocken

In a bowl, quickly mix 200 ml milk, 200 ml water, 500 g wheat flour, and 6 g salt into a thick batter; don't overmix, so the spaetzle don't turn out tough.

In a large pot, bring 2 L water with the remaining 6 g salt to a boil. Press the batter through a coarse sieve or spaetzle sieve directly into the boiling water in batches.

Cook the spaetzle, stirring gently from time to time, until they float to the surface; once they float, cook for another 1–2 minutes, then drain in a colander.

In a wide skillet, melt 50 g butter. Add the onion, sliced into half-rings, and sauté over medium heat for 5–7 minutes until golden.

Transfer the drained spaetzle to the skillet with the onions and sauté for 2–3 minutes until coated in butter.

Grate 400 g Pinzgau Bierkäse, add to the spaetzle, and stir; heat for 2–3 minutes until the cheese melts and coats the spaetzle.

Serve the kasnocken hot, sprinkled with finely chopped chives.