Spätzle with Herbs
These delicate dumplings, a specialty of Alsace and southern Germany, often accompany richly sauced game.
Yield: serves 6-8
- 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
- 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.
- Bring a large pot of salted water to a boil over high heat. Place spatzle maker (see Our Little Dumpling) over the pot of boiling water. Fill hopper with batter, then move hopper back and forth over grate, allowing spatzle to fall into boiling water. (Spatzle can also be made by pinching off bits of batter with two fingers.) When spatzle 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 spatzle until all batter has been used.
- Preheat oven to 350°. Gently toss spatzle 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.