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Recipe: Tyrolean “Kasspatzln” dumplings

Hearty treats from our homeland

Tyrolean “Spatzln” dumplings

A recipe that guests and locals alike simply can’t get enough of.

Have you spent a holiday at pure nature resort Der Böglerhof and fallen in love with hearty Tyrolean “Spatzln” dumplings? We get it. After all, what was once considered a poor person’s dish is one of our region’s real classics today. Here at our hotel, one of the most romantic hotels in Austria, we enjoy sharing the beauty of our region with friends from near and far – and the same goes for our favourite recipes.


  • 250g wheat or wholegrain flour
  • 3 eggs
  • 50ml milk or water
  • Salt and pepper


Mix all the ingredients together in a bowl until they form a stiff but sticky dough and leave to rest for around 30 minutes. Bring a pan of salted water to the boil. Press the dough portion by portion through a special “Spatzlhobel” sieve (a large-holed colander will work, too) into the water. As soon as the “Spatzln” float to the surface, strain them, quench them in ice-cold water, and then serve them with clarified butter or a delicious cheese sauce.

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