Quarkspätzle

Instead of parmesan and ham, Quarkspätzle can be served sweet with applesauce or cranberry sauce.

Sift the flour. Mix in salt, quark, and eggs. Mix the dough vigorously, adding water or milk, until dough is elastic and bubbles form.

Push the spätzle dough through a spätzle maker (this resembles a potato ricer and can be purchased at many German delicatessens or a specialty cooking stores). If you don't have one or can't find one, you can get the same effect by pushing the dough through the holes of a colander. Or you can cut the dough into strands on a wooden kitchen board.

Bring a large pot of salt water to boil. Reduce heat so that remains hot but stops boiling.

Drop spätzle into hot, salted water. Cook uncovered. As the spätzle begin to rise to the surface of the pot, remove them with a slotted spoon.

Before serving, heat spätzle in a frying pan with a little melted butter. Sprinkle with parmesan cheese and stir in ham. Serve warm.