Recipe courtesy of Walter Staib
Herbed Spaetzle
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 201
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 108
- Sodium
- 217
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 cup all-purpose flour
2 large eggs
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/2 cup cold water
2 tablespoons unsalted butter
Directions
- 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 5 to 10 minutes, until spaetzle are tender but firm; 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.