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Cottage Cheese Spätzle
Schmierkees Oiergnepplin
4 to 6
servings- Difficulty
Easy
Published 1993
In 1906, Cooking Club Magazine featured a midwestern Pennsylvania Dutch lunch menu with cottage cheese Spätzle a side dish once quite popular in the Pennsylvania German counties of central and southern Ohio.6
Ingredients
1 cup 250 g 1 1¼
Method
Put the cottage cheese, the egg, 1 cup (125 g) of the flour, and the salt in a food processor and pulse intermittently until a smooth paste forms. Scatter the remaining ¼ cup (30 g) flour over the surface of a small cutting board and spread the paste on this until about ¼ inch (½ cm) thick. Bring a large pot of salted water to a hard boil, then reduce to a gentle simmer. Taking a sharp knife or
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