Name: Quark Spaetzle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 Servings
Cuisine: Other
Ingredients: 5.3 ounces low-fat quark; 4.9 ounces all-purpose flour; 3 eggs; 1 tbsp water; 0.25 tsp salt

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1/5

Quark Spaetzle

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Fill a large pot about three-quarters full with water and bring it to a boil.

Meanwhile, mix the flour, salt, eggs, and quark with a wooden spoon. Add the water and stir the dough with the spoon until it’s smooth and free of lumps.

Salt the water and reduce the heat so it’s just simmering. Briefly hold a spaetzle board or grater under running water, then place it over the pot and scrape half of the spaetzle dough through into the simmering water.

Let the spaetzle simmer for about one minute, then remove them from the water with a slotted spoon and place them in a colander to drain. Repeat the process with the remaining dough.

Either serve the spaetzle directly or first fry them again in a pan with a little oil or butter and then serve or process further.

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Tips & Tricks (5)

Spaetzle Batter Consistency 🥣
The perfect spaetzle batter should be slightly thicker than pancake batter - if it's too runny, add a bit more flour to achieve the right dropping consistency.
Quark Moisture Magic 💧
Drain excess moisture from the quark using a cheesecloth to prevent the spaetzle from becoming too wet and ensure a light, tender texture.
Cutting Technique Mastery ✂️
Use a wet spaetzle board or the back of a moistened colander to cut and drop the dough directly into boiling salted water for perfectly uniform noodles.
Freezing Pro Tip ❄️
After boiling, immediately shock the spaetzle in ice water to stop the cooking process, then lay them flat on a baking sheet to freeze, preventing clumping.
Crispy Pan-Fry Technique 🍳
For golden-brown spaetzle, use a cast-iron skillet with a mix of butter and oil, and don't overcrowd the pan to ensure each noodle gets crispy edges.