Fresh Cheese Spaetzle

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

3. 3

   Stir in the flour until a smooth, thick, sticky batter forms.

4. 4

   Spoon the batter into a colander with 1/4-inch holes.

5. 5

   Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.

6. 6

   Stir the spaetzle once or twice to separate them.

7. 7

   As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.

8. 8

   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.

9. 9

   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.

10. 10

    MAKE AHEAD:.

11. 11

    The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sauteing.

12. 12

    NOTES.

13. 13

    INSTEAD OF COTTAGE CHEESE: Farmer cheese.

14. 14

    INSTEAD OF QUARK: Creme fraiche, fromage blanc, lebneh or mascarpone.

* Per serving · 4 servings · Values may vary.