Fresh Cheese Spaetzle

Directions

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.