Herbed Spaetzle II
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup cold water
- 2 tablespoons unsalted butter
In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined.
Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic.
In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 2 minutes, until spaetzle float, stir occasionally.
Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, sauté the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately.
This recipe yields 4 servings.