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Tyrolean Kasspatzln – the orginal recipe

by Eva Thöni

This a very simple dish to create but is also very tasty. The Kasspatzln with melted, spicy cheese and fried onions is a typical Tyrolean dish & will certainly fill a hole if you’re hungry!

Ingredients (for 4 persons):Tiroler-Kasspatzln Ingredients

250g of flour
3 eggs
5g of salt
50ml of lukewarm water
Salt water
Butter or ghee
1 onion, diced
100g grated or crumbled cheese (gray cheese or any other spicy cheese)
Roasted onions
Salt and pepper

How to make:

Add the flour, eggs, salt and water to a bowl and mix together with a wooden spoon to form a dough. Remember not to use too much water as the dough should be quite thick.Tiroler Kasspatzln

Press the dough through a Spatzlhobel (a type of upright cheese grate used for making noodles) and into a pan of boiling salted water. Bring the pan back to a boil again then strain and rinse cold.

In a frying pan, fry the diced onion with a knob of butter (or ghee) until light brown in colour. Add the noodles into the pan and fry until they’re piping hot. Fold in the cheese and allow it to melt.

Season the dish with some salt and pepper, stir together and serve with roasted onions and parsley.

(The roasted onions can be made by peeling the onion and cutting it into thin slices. Dust the slices with paprika powder and flour, and fry until golden brown.)


Copyright: Eva Thöni

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End of Winter Season!

When all is quiet on the mountain – ski resort Saalbach-Hinterglemm

The last days of the winter season are gradually drawing to a close and as the conditions are still good, I have put my skis on for the last time to enjoy some spring skiing. Spring has sprung in the lower part of the valley and it won’t be too long before buds are sprouting through the snow on the higher ground. I take a seat on the Sunliner chairlift for my last ascent up towards the summit.

At the top station I meet Operations Manager, Jakob Niederseer, who provides me with an overview of the last day. “It’s hard to believe that as of tomorrow all will be still and quiet here on the mountain… What happens when the last gondola and chairlift pull in to the top station this evening? Is it time for you to go on holiday?” I enquire, and Jakob Niederseer laughs. “No, the closing down process takes a little longer. It is not just that we press the ‘off’ button and go home. There is quite a bit more work that needs to be completed by our team”.

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Text by Edith Danzer

Images: © Saalbacher Bergbahnen

Source: Officially Closed! | Saalbach Hinterglemm

Saalbach Hinterglemm SkiAustria Tours winter season