Spaetzle aka Spätzle
Comparison of Spaetzle mixed with water, and Spaetzle mixed with QuarkHere is the Spaetzle boiling process, using Spaetzle made with water (no Quark):  Here is the complete meal:  Spaetzle with Quark:  This
is the Quark version of Spaetzle, and is not made with water.
Supposedly, this Quark Spaetzle was to end up fluffy-looking, because I
had seen fluffy-looking Spaetzle at a cousin's house, and this cousin
used Quark. As you can see, the Quarked Spaetzle looks no more fluffy
than regular Water Spaetzle. Maybe the cousin used a different Spaetzle
maker than I used, maybe one with larger holes. The cousin also fried the Spaetzle after draining and cooling (after the boiling process), browning them lightly. When I tried to brown the Quark Spaetzle, it seemed to take a very long time, the pan wasn't large enough to fry the whole batch at one time, and frying resulted in no remarkable taste difference from the non-fried Spaetzle which I usually make. Conclusion of this Spaetzle experiment Don't bother with the Quark (which is similar to Ricotta cheese*), and don't waste your time frying them to a golden brown. You're just going to cover them with gravy anyway, and I have discovered that it's the Gravy that makes the Spaetzle edible!! So, get perfecting your Gravy recipes! | Spätzle (regular, no Quark) 2 cups flour1/2 cup water 3 eggs 1/2 tsp salt Beat ingredients until smooth. Drain. Spaetzle/Spätzle with Quark 500 grams flour Make your own Ricotta Cheese |
Not responsible for injuries from wild Spaetzle-Maker sieving!