Here is the Spaetzle boiling process, using Spaetzle made with water (no Quark).

 

 

 Here is the complete meeeal!




This is the Quark version of Spaetzle, and is not made with water. Supposedly, this Quark Spaetzle was to end up fluffy-looking, because I had seen fluffy-looking Spaetzle at a cousin's house, and this cousin used Quark. As you can see, the Quarked Spaetzle looks no more fluffy than regular Water Spaetzle. Maybe the cousin used a different Spaetzle maker than I used, maybe one with larger holes. 

 

The cousin also fried the Spaetzle after draining and cooling (after the boiling process), browning them lightly. When I tried to brown the Quark Spaetzle, it seemed to take a very long time, the pan wasn't large enough to fry the whole batch at one time, and frying resulted in no remarkable taste difference from the non-fried Spaetzle which I usually make.


Conclusion of this Spaetzle experiment

Don't bother with the Quark (which is similar to Ricotta cheese*), and don't waste your time frying them to a golden brown. You're just going to cover them with gravy anyway, and I have discovered that it's the Gravy that makes the Spaetzle edible!!


So, get perfecting your Gravy recipes! 

 

 

Make your own Ricotta Cheese 

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