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Innsbruck (Austria)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
680kcal
28gProtein
55gCarbs
40gFat
3gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🌾 Gluten
🥛 Dairy
🥚 Eggs
Kasspatzln
How to order / say it
Say it
Käsespätzle — [Kass-shpehts-le]
Order
I'd like the Kasspatzln, please.
Locally
Ich hätte gerne die Käsespätzle, bitte.
Say locally
Cheese noodles made from scratch, mixed with cheese and topped with fried onions.
Why try it?
Kasspatzln is a delicious introduction to the heartiness of Tyrolean cuisine, providing a comforting balance of carbs and cheese, perfect after a day exploring the mountainous terrains.
How it tastes
Rich melted cheese clinging to pillowy noodles, the softness balanced by the sweet crunch of fried onions, creating a hearty and satisfying bite.
Origin & History — first documented: 1600
Originated in Swabia, the dish found its way into Austrian Tyrol in the 17th century, adapting to local cheeses and becoming a beloved comforting meal, especially during cold months.
Recipe
Ingredients
- 🌾 200 g flour
- 🥚 3 eggs
- 🥛 100 ml milk
- 🥛 200 g cheese
- 🧄 2 onions
- 🥛 50 g butter
Method
- 1 Mix flour, eggs, and milk into a smooth dough.
- 2 Press dough through a Spätzle maker into boiling water.
- 3 Once noodles rise, drain and mix with cheese.
- 4 Top with fried onions and serve hot.
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© Wikimedia Commons
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FINK-en-veh-der SHP-ECK-sholleh
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frank-FOOR-ter RIP-shen
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