- 2 eggs, lightly beaten
- 1/4 cup plus 1 tablespoon milk
- 1/4 cup small-curd cottage cheese
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 cup quark
- 1 1/2 tablespoons snipped chives
- Bring a large pot of salted water to a boil. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the flour until a smooth, thick, sticky batter forms.
- Spoon the batter into a colander with 1/4-inch holes. Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula. Stir the spaetzle once or twice to separate them. As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
- Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes. Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
INSTEAD OF COTTAGE CHEESE Farmer cheese.
INSTEAD OF QUARK Creme fraiche, fromage blanc, lebneh or mascarpone.
Dry German Riesling.