quarts salted water
cups all-purpose flour
cups fresh parsley leaves - (packed) washed, spun dry (preferably flat-leafed)
teaspoon finely-chopped fresh rosemary leaves
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.