Marsch”: a traditional Swabian stew with Spätzle. Hazelnut Spätzle: roasted and with ground hazelnuts. Potato Spätzle: grated, cooked potatoes are added to the Spätzle dough. Cheese Spätzle: probably the most famous Spätzle dish. It has a particular tradition in Swabia, in the Allgäu and in Vorarlberg, where it is known as “Käsknöpfle”. Many of these variants have something in common: Spätzle, onions and different types of cheese are layered. Typical types of cheese are Emmental and mountain cheese, but also Limburger cheese, beer cheese or Vorarlberg mountain cheese. Supplements are usually green salads or potato salad. In the uplands of Vorarlberg or in Liechtenstein, it is common to add applesauce. Rests of Cheese Spätzle can be fried in a pan with butter. Herbal-Spätzle: finely chopped herbs, as parsley, lovage, tarragon or sorrel are added to the Spätzle dough. Cabbage Spätzle: Spätzle are heated together with Sauerkraut and bacon in a pan until the cabbage gets partly brown. Liver Spätzle: consist of a dough, which additionally contains pureed, raw liver. They are served with fried onions or are added to a soup. Lentils with Spätzle and scalded sausage: a typical Swabian Spätzle dish. Milk Spätzle: together with boiled milk and eggs, the Spätzle provide a basis for a dessert with applesauce or boiled dried fruits. Poppy Spätzle: Spätzle are roasted together with ground poppy seeds and sugar in a pan. “Pinzgauer Kasnockn”: a variant of cheese Spätzle in Salzburg, served with beer cheese from Pinzgau, a spicy and strong-smelling specialty. Ham Spätzle with cream sauce: Spätzle are mixed with a sauce consisting of boiled ham and cream. Spätzle with dried plums: a dessert with layers of Spätzle or rather “Knöpfle” as well as dried plums, which is refined with melted butter as wells as with sugar and cinnamon. Spätzle casserole: Spätzle are mixed with ham and stewed cabbage and baked with cheese. Spätzle stew: Spätzle are added to a meat and vegetable soup. Spätzle Omelette: eggs and ham are fried together with Spätzle. Spätzle pancake: Spätzle or rather “Knöpfle” are roasted like potato pancakes. Spinach Spätzle: consist of a dough, to which finely chopped spinach, and just recently wild garlic, is added. It is served with bacon cubes or a sauce consisting of ham and cream. “Troffi”: consist of a dough, which is additionally dosed with pesto. This variant is resident in Upper Italy. Onion Spätzle: crushed onions are added to