Kasspatzln is a traditional cheese-based dish in several regions of Austria, Germany, Liechtenstein, and Switzerland. Most notably a favorite in the western Austrian state of Tyrol, this variety of kasspatzln uses strong-flavored local cheese varieties such as Bergkäse or Graukäse.

The recipe is simple - a soft and slightly runny dough is gently pressed onto a special grater (spätzlehobel), creating small noodle shapes that are boiled until firm. The noodles are then mixed with sautéed onions, followed by generous heaps of grated cheese. 

Käsespätzle is a simple noodle dish that combines spätzle noodles with a creamy mixture of melted cheese. The noodles are also called knöpfle, meaning little buttons, and are made with eggs, flour, milk or water, and seasonings such as salt, pepper and (sometimes) nutmeg, while käse refers to the melted cheese mixture, which is usually a combination of two or more types of cheese such as Edam, Gouda, Fontina, Gruyère, Appenzeller, or Emmental cheese.

The noodle mixture is typically pressed through a specially designed spoon or colander directly into boiling salted water and cooked until done before it is mixed with the melted cheese. Also referred to as käsknöpfle, the dish is typically enjoyed with additional grated cheese and caramelized onions on top, and typical accompaniments include apple sauce, potato salad, and fresh green salads. 

One of the staples of traditional Swabian cuisine, linsen mit spätzle combines a thick and creamy stew of brown lentils (linsen) with soft egg noodles (spätzle). Lentils are braised with bacon and vegetables and then simmered until soft and fully cooked in meat or vegetable broth, which is usually thickened with roux.

The broth is typically enhanced with tomato paste and seasoned with vinegar, salt, pepper, and nutmeg. Warm and filling, the lentil stew is then transferred to a plate of boiled spätzle noodles, and it is usually enjoyed with a side of saitenwurst sausages (German string sausages) and a cold beer.