Herb Spaetzle

1. 1

   Combine the egg whites, egg, milk, 6 tablespoons herbs, salt (I use 1 scant teaspoon), pepper, and nutmeg in a large bowl and whisk until smooth.

2. 2

   Sift in the flour.

3. 3

   Mix with a wooden spoon to obtain a loose, sticky batter.

4. 4

   (It should be the consistency of apple sauce.

5. 5

   If its too thin, add a little flour.)

6. 6

   Bring at least 2 quarts water to a rolling boil in a large, deep saucepan.

7. 7

   Add 1 teaspoon salt.

8. 8

   Place a spaetzle maker over the pan, load it with dough, and cut tiny droplets into the water.

9. 9

   Cook for 1 minute, or until the water returns to a boil and the spaetzle rise to the surface.

10. 10

    Remove the spaetzle with a skimmer or slotted spoon and transfer to a colander to drain.

11. 11

    Continue cooking the spaetzle in this fashion until all the batter is used up.

12. 12

    Transfer the spaetzle to a bowl and toss with the olive oil (if using).

13. 13

    Sprinkle with the remaining herbs and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.