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.

Nutrition

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Tips & Tricks (5)

Achieve Creamy Texture with Room Temperature Quark 🥛
Remove quark from the refrigerator 30 minutes before mixing to ensure it blends smoothly into the batter, creating tender spaetzle without lumps or dense spots.
Master the Batter Consistency 🥄
Your batter should flow like thick pancake batter—if too thick, the spaetzle won't form properly; add water 1 tablespoon at a time until it reaches the ideal consistency.
Rest Your Batter Before Cooking ⏱️
Let the batter rest for 15-20 minutes after mixing to allow the flour to fully hydrate and the gluten to relax, resulting in lighter, more delicate spaetzle.
Use Salted Water for Maximum Flavor 🌊
Season your boiling water generously like pasta water—this seasons the spaetzle from the inside out and prevents them from tasting bland despite the quark's subtle tang.
Pan-Fry for Crispy Edges with Golden Brown Finish 🍳
When serving pan-fried, use clarified butter or a mixture of butter and oil over medium-high heat, and don't stir for the first 2-3 minutes to develop a golden, crispy crust.