Spaetzle

By fsilver4

I love making this with savoy cabbage and mustard crusted roast pork. I do recommend a Spaetzle maker, but if you don't have one, push small amounts through a strainer and slice through the bottom of the strainer with a butter knife.

Ingredients

• 2 cups water plus more as needed
• 3 eggs
• 2 3/4 cups, flour
• 2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp nutmeg
• 2 tbs chopped mixed fresh herbs, thyme, rosemary and chives
• 4 tablespoons butter
• 2 tablespoons chives
• 2 tablespoons chopeed fresh parsley

Details

Servings 6

Preparation

Step 1

Bring a large pot two-thirds full of lightly salted water to a simmer over medium high heat.

In a large bowl, whisk together the water, eggs, flour the 2 tsp salt, and pepper and nutmeg and 1 tablespoons of mixed herbs until smooth. Cover and let stand for 20 minutes.

Hold the spaetzla maker over the pot of water. Fill the square with batter about 3/4 full. Slowly slide the container over the holes. The faster you slide, the shorter the noodles, the slower you slide the longer the noodles. Cook the noodles for 1 minute.

You can cool them in ice water and then store them, or saute them in butter with thinly sliced savoy cabbage.