Thursday, May 05, 2005

Herbed Spaetzle

Herbed Spaetzle (Adapted from Martha Stewart)

1 cup milk
4 sprigs fresh thyme, plus 1 tablespoon thyme leaves
1/4 cup packed fresh chopped parsley
3 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoon salt
3 tablespoons unsalted butter

In a small saucepan, combine milk and 4 thyme sprigs - bring to a boil. Remove from heat and discard thyme. Pour milk into a blender - add parsley, 1 tablespoon thyme leaves and eggs. Blend until combined.

In a medium bowl, whisk together flour and salt. Gradually whisk in milk mixture until smooth.

Bring a large pot of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4" holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, about 1-2 minutes. Using a slotted spoon, transfer to an ice-water bath to cool down. Repeat with remaining batter - when all are done, thoroughly drain the spaetzle in a colander.

In a medium skillet, melt butter over medium-high heat. Add half of the spaetzle and cook, stirring occasionally, until golden, about 6 minutes. Remove from the skillet and repeat with remaining spaetzle. Season to taste with salt and pepper.

Makes about 4 servings.

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  1. Hi Joe! I was just wondering what the texture of your spaetzle was like. The only time I've made them I think my dough was too thick and they weren't light or tender at all. I recently bought a food mill and thought I'd try again using it--perhaps with this recipe!

  2. Hi Sarah,

    My dough was not thick and was quite light when they cooked up. The food mill is a good idea!