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Herbed Spaetzle

Herbed Spaetzle

These bite-size dumplings are called spaetzle and originated in Germany.

Martha Stewart Living, October Fall 2006 http://www.marthastewart.com/316025/herbed-spaetzle
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  • Prep Time 10 minutes
  • Total Time 15 minutes
  • Yield Serves 4

Ingredients

    • 1 cup whole milk
    • 8 sprigs fresh thyme
    • 1 tablespoon thyme leaves
    • 1/4 cup packed fresh flat-leaf parsley
    • 3 large eggs
    • 1 1/2 cups all-purpose flour
    • Coarse salt and freshly ground pepper
    • 3 tablespoons unsalted butter

Directions

  1. Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
  2. Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
  3. Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
  4. Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.

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