Mix the flour and semolina, add the eggs and salt. Using a whisk, beat the eggs with part of the flour mixture until the mass throws bubbles. Then gradually add the quark and water and whisk everything into a mushy dough. Let soak in the refrigerator for at least 1 hour. Then brush through the button sieve into boiling salted water and let it steep until they float on top. You could also use the dough for spaetzle and scrape it off the spaetzle board. Remove with a slotted spoon and rinse immediately with cold. Keep warm in a bowl until ready to serve. Which spices and herbs are used can be varied depending on the side dish and intended use. They can also be colored by working e.g. squeezed spinach or tomato paste into the dough or using red wine instead of water. The Knöpfle or Spätzle can be simply fried with bacon and onions in butter and sprinkled with cheese, as well as served with a delicious sauce or as an accompaniment to hearty meat dishes, for example.
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