Try tossing your spaetzle in fresh herbs, cheese, or serving it with a flavorful sauce. Practice makes perfect: Making ...

Bring a large pot of salted water to a boil. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

German renditions of spätzle vary. In the most common, the dough dumplings are sauteed and combined with breadcrumbs, onions, herbs, bacon, mushrooms, and more.

1. To make the sauce. Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk slowly, whisking, and bring ...

Recipe: Spaetzle with Mustard Cream Sauce. By WDIO. Spaetzle from Sara’s Table. Spaetzle, a German dumpling, is a perfect fall meal. We have a neat trick to make this tasty dish.

Note: You’ll need a spaetzle press, potato ricer, pasta calendar or flat cheese grater, anything that is perforated you can push spaetzle dough through. (They do not have to be round.) 2¾ cups ...

Add the spaetzle (or pasta) and boil, stirring often, until al dente (still a bit toothsome to the bite), 10 to 12 minutes. (Always check suggested cooking time on package.) Drain well.

Cook until the spaetzle rises to the surface of the water, 1 to 2 minutes. Strain and transfer to a bowl. Combine the chicken stock and spaetzle in a medium saucepan and bring to a boil.

Cook the spaetzle for 2 minutes, remove with slotted spatula, and place in an ice bath. Repeat these steps for all of the mixture. Reserve the spaetzle on ice until required.

We agree with chef Jeremy Nolen of Brauhaus Schmitz in Philadelphia, who says this dish is about “as close as you’re going to come to German carbonara.” ...

2 cups low-sodium mushroom broth (Pacific brand, available at Whole Foods) 2 packs instant roasted turkey gravy (Simply Organic brand, available at Whole Foods) Cut the chicken livers into small ...