Nov 16, 2007

Spätzle with Herbs

This German dish needs a German wine, such as a good, dry Riesling.
See SAVEUR's recommended Light-bodied White Wines

Credit: Christopher Hirsheimer

SERVES 6–8

INGREDIENTS

4 cups flour
1 tbsp. salt
2 tbsp. finely chopped flat-leaf parsley
1 tbsp. finely chopped fresh thyme
5 eggs
1 cup milk
4 tbsp. butter, melted
1 tsp. finely chopped fresh rosemary
Salt and freshly ground black pepper

INSTRUCTIONS

1. Combine flour and salt in a large bowl. Add parsley and thyme and mix well. In a separate bowl, beat eggs with milk and ¼ cup water, then whisk egg mixture into flour mixture. Batter should be slightly thicker than pancake batter; if it is too thick, add a little more water.

2. Bring a large pot of salted water to a boil over high heat. Place spätzle maker (see Our Little Dumpling) over the pot of boiling water. Fill hopper with batter, then move hopper back and forth over grate, allowing spätzle to fall into boiling water. (Spätzle can also be made by pinching off bits of batter with two fingers.) When spätzle float, remove them from water with a slotted spoon, refresh under cold water, then transfer to a cookie sheet to cool. Repeat, forming, cooking, and cooling spätzle until all batter has been used.

3. Preheat oven to 350°. Gently toss spätzle with melted butter and rosemary in a large bowl. Season with salt and pepper and transfer to a buttered baking dish. Warm in oven for 25 minutes, then serve.