William Woys Weaver

Cottage Cheese Spätzle

Schmierkees Oiergnepplin

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
Pennsylvania Dutch Country Cooking
Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

  • About

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) cottage cheese
  • 1 large egg
  • 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