Herbed Spaetzle II

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
2 cups	396g / 13oz	Eggs (large)
1 teaspoon	5ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Chopped fresh rosemary
1/2 cup	118ml	Cold water
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined.

Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic.

In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 2 minutes, until spaetzle float, stir occasionally.

Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9650) - from the TV FOOD - NETWORK

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