Herbed Spaetzle

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
1 1/4 teaspoons	6.3ml	Salt
2 cups	80g / 2.8oz	Fresh parsley leaves - (packed) - washed, spun dry
		(preferably flat-leafed parsley)
3/4 cup	177ml	Milk
3 cups	594g / 20oz	Eggs (large)
1/2 cup	118ml	Water
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)

Recipe Instructions

In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In a large bowl whisk together flour and salt. Put parsley in a blender.

In a heavy saucepan bring milk just to a simmer. With blender motor running add milk to 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 dough through a Spaetzle-maker into kettle of boiling water.

Preheat oven to 350 degrees.

Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. In a large colander drain Spaetzle and rinse well under cold water. Drain Spaetzle well and transfer to a large baking dish.

In a small heavy saucepan melt butter and drizzle over Spaetzle, tossing well. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.

Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9311) - from the TV FOOD - NETWORK

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