Ingredients
2 eggs
1/4 c. plus 1 tablespoon milk
1/4 c. small-curd cottage cheese
kosher salt and freshly ground pepper
1 c. all-purpose flour
2 tbsp. unsalted butter
1/2 c. quark
1 1/2 tbsp. snipped chives
Preparation
Step 1Bring 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.Step 2Spoon 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.Step 3Melt 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.Step 4Make ahead: The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.Step 5Instead of cottage cheese: Farmer cheese. Instead of quark: Crème fraîche, fromage blanc, lebneh, or mascarpone.Step 6Wine recommendation: Dry German Riesling: 2004 Wittmann Westhofener ‘S’ Dry.
