Spaetzle is often found in southern Germany and Austria, and it’s a popular side dish served with stews or roasted meats. In this recipe, we’re transforming homemade spaetzle into a cheesy ...

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.

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.

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.

Fall is just around the corner and if you're looking for a way to celebrate Octoberfest, here's a great recipe from Atria's Chef Josef Karst to try today! 4. after all the eggs have been added ...

Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted. Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet.

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.” ...

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 ...

¼ to ¾ cup water. 1. Sift flour and salt into a bowl. Add egg and mix. Add water gradually until batter is stiff but smooth. 2. Press dough flat on a lightly floured plate or cutting surface.