Herbed Spaetzle III
- 5 quarts salted water
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 3/4 cup milk
- 2 cups fresh parsley leaves - (packed) washed, spun dry (preferably flat-leafed)
- 3 large eggs
- 1/2 cup water
- 1 teaspoon finely-chopped fresh rosemary leaves
- 1/4 cup unsalted butter - (1/2 stick)
In a 6-quart kettle, bring 5 quarts salted water to a boil.
In a large bowl whisk together flour and salt.
In a heavy saucepan, bring milk just to a simmer. Put the parsley in a blender. With the blender motor running, add the milk to the parsley, and blend until milk is very green.
In a bowl, whisk together eggs and water and add green milk in a slow stream, whisking constantly. Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batter-like dough.
Force the dough through a spaetzle-maker into the boiling water, or drizzle through a large-holed colander. Stir the spaetzle gently, to separate, and boil for 5 minutes, or until just tender.
In a large colander drain the spaetzle and place in serving bowl.
In a small heavy saucepan, cook the rosemary with salt and pepper, to taste, in butter over moderate heat, stirring, for 2 minutes.
Drizzle the rosemary butter over the spaetzle, tossing well. Season the spaetzle with salt and pepper.
This recipe yields 4 servings.