Herbed Spaetzle
Ingredients
- 4 Cups AP flour
- 8 Each large Eggs
- 2 tsp Salt
- 3/4 Cup Milk
- 1/4 Cup Assorted Chopped Herbs, rosemary, Thyme, Parsley, Chives
- Salted water for cooking
- Unsalted Butter to toss in
Instructions
- Whisk the eggs until well blended. dd in the milk. Whisk well. Stir in the flour, herbs, and seasoning. Mix until it is forms a batter that is thick enough to stay together, but thin enough to push through a colander. Set aside to rest for 5 to 10 minutes.
- Boil water with a little salt in a large pot. Hold a colander with wide holes over the boiling water. Press the batter through the colander so it drops in small pieces into the water. This can be done in a couple batches. When the spaetzle floats to the top of the water, let it boil for another few seconds, then transfer it to a strainer. Let the liquid drain well.
- Melt butter in a pan over high heat. Stir it. Let it begin to brown. Toss the spaetzle into the better and toss until well coated. Season with salt and pepper. Serve hot.