Herbed Spaetzle

1. 1

   In a medium saucepan of boiling water, cook the potato until tender, about 8 minutes; drain.

2. 2

   Let cool slightly, then transfer to a large bowl.

3. 3

   Mash the potato and then mash with the remaining ingredients to form a sticky dough.

4. 4

   Bring a large pot of salted water to a boil.

5. 5

   Pat one-quarter of the spaetzle dough into a 3-inch square on a small cutting board with a handle, or on the back of a square cake pan.

6. 6

   Using a moistened chef's knife, cut off 1/4-inch-thick strips of dough and scrape them into the boiling water; moisten the knife if it sticks to the dough.

7. 7

   Boil the spaetzle for 30 seconds without stirring, then gently stir to separate the strips.

8. 8

   Cook just until the spaetzle rises to the surface.

9. 9

   Using a small strainer or a wire skimmer, transfer the spaetzle to a bowl of ice water.

10. 10

    Return the water in the saucepan to a boil and cook the remaining spaetzle.

11. 11

    Drain well, shaking off the excess water.

No additional tips available.