Recipe Kässpätzle: the original recipe for Tyrolean Kasspatzln to cook yourself

Kasspatzln originate from the Alps, especially from the Tyrol, Vorarlberg and Allgäu regions. They are part of traditional home cooking there and were originally prepared as a simple, filling dish using just a few ingredients such as flour, eggs, water, cheese and onions.

For classic Kasspatzln, a strong, melt-in-the-mouth mountain cheese is traditionally used. For more flavour, Räßkäse grey cheese or Appenzeller is often added, often in combination with Emmental. The most important thing is that the cheese is flavoursome and develops a creamy, slightly stringy consistency when it melts, so that the spaetzle are nice and moist.

The fact that Kasspatzln become dry is usually due to the preparation. If too little cheese or liquid is used, or if they are left in the pan for too long, they lose their juiciness. Too high a heat can also cause the cheese to dry out too much and the spaetzle no longer have a creamy texture.

You can always freeze Kasspatzln, although the consistency changes slightly. After defrosting, they often become a little softer and less creamy. It is best to allow them to cool completely, freeze them in portions and then reheat them slowly in a pan with a little butter or a small dash of milk to make them juicier again.