Ingredients
- 2 large eggs
- 3/4 to 1 cup milk
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 cup all purpose flour, plus more if needed
- 2 tablespoon extra virgin olive oil, plus more for drizzling
- 2 tablespoon unsalted butter
Preparation
Baking Directions:
1.Bring a pot of salted water to a boil.
While the water is heating, make the spaetzle dough.
2.In a bowl, whisk together the eggs, 3/4 cup milk and the herbs.
Season the mixture with a good pinch of salt and pepper.
3.Add the flour to the bowl and beat well until incorporated.
If the dough is too wet, add more flour a tablespoon at a time.
If too dry, add a little milk.
4.Working in batches, press the spaetzle dough through the holes of a colander over the pot of boiling water.
The spaetzle should fall in the water.
5.With a slotted spoon, scoop out the spaetzle when cooked (they will float) and transfer to a baking sheet.
They will cook quickly so be prepared.
Drizzle with olive oil to prevent them from sticking together.
6.Repeat until you have used up all the dough.
(You can refrigerate up to a day before serving.)
Spaetzle should be cooled before proceeding to the next step.
7.Heat a large sauté pan over medium high heat.
Add the butter and a couple tablespoons of olive oil.
Add the spaetzle and cook until golden brown, about two minutes.
