Herbed Spaetzle

1. 1

   In a 6-quart kettle, bring 5 quarts salted water to a boil.

2. 2

   In a large bowl whisk together flour and salt.

3. 3

   In a heavy saucepan, bring milk just to a simmer.

4. 4

   Put the parsley in a blender.

5. 5

   With the blender motor running, add the milk to the parsley, and blend until milk is very green.

6. 6

   In a bowl, whisk together eggs and water and add green milk in a slow stream, whisking constantly.

7. 7

   Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batter-like dough.

8. 8

   Force the dough through a spaetzle-maker into the boiling water, or drizzle through a large-holed colander.

9. 9

   Stir the spaetzle gently, to separate, and boil for 5 minutes, or until just tender.

10. 10

    In a large colander drain the spaetzle and place in serving bowl.

11. 11

    In a small heavy saucepan, cook the rosemary with salt and pepper, to taste, in butter over moderate heat, stirring, for 2 minutes.

12. 12

    Drizzle the rosemary butter over the spaetzle, tossing well.

13. 13

    Season the spaetzle with salt and pepper.

No additional tips available.