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.

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.

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.

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 ...

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 ...

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.” ...

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

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.