Spoonfuls of Spaetzle

By lorik

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons salt, divided
• 1/4 teaspoon pepper
• 2 tablespoons dried dill or mixed herbs (like dried chives, parsley, and basil)
• 4 eggs, beaten
• 1 3/4 cup milk

Details

Servings 4
Cooking time 20mins
Adapted from mrfood.com

Preparation

Step 1

In a large bowl, combine the flour, 1 teaspoon salt, the pepper, and dillweed.

Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth.

Fill a large pot half-full with water and add the remaining 1 teaspoon salt; bring the water to a hard, rolling boil over high heat.

Over the pot, with a wide, slotted spoon, scoop out a spoonful of the batter and shake it lightly until it breaks into strands that fall into the water; the pieces of batter will congeal to form spaetzle. (Alternately you can push the batter through a strainer using the back of a spoon)

When the spaetzle float to the top of the water, remove them with the cleaned slotted spoon and drain on paper towels. Repeat until no batter remains.