After years of talking to chefs, I have great intel on the most ingenious kitchen tools — the nonessentials that will make your cooking more consistent, easier, and all-around better.

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. Stir in the flour until a smooth, thick ...

3. Form and drop the batter: If you’re using a spaetzle maker, simply press the batter through it into the boiling water. If you’re using a colander, spoon the batter in and use a spatula to push it ...

Cooked spaetzle will float when done, about two-to- three minutes. Remove with large slotted spoon or spider and place into a colander, set over a bowl to drain. Repeat with remaining batter.

Spread spaetzle into even layer in 2-quart broiler‑safe baking dish and sprinkle with remaining ½ cup Gruyère and ½ cup fontina. Broil until bubbling and browning in spots, about 5 minutes.

Spread spaetzle into even layer in 2-quart broiler‑safe baking dish and sprinkle with remaining ½ cup Gruyère and ½ cup fontina. Broil until bubbling and browning in spots, about 5 minutes.

6) Cook the spaetzle for about 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked spaetzle to a colander to drain.

Spaetzle is a traditional German dish. In many homes around the world, like our family’s, spaetzle is a common dish. Not only are spaetzle delightfully delicious, they are quick and easy to make.