German egg noodle dumplings pressed through a spaetzle maker, tossed with butter and herbs.

Ingredients

• 1 cup plus 2 tablespoons all-purpose flour
• 1 3/4 tsp salt
• 3 large eggs, lightly beaten
• 1/3 cup whole milk
• 1/4 cup mixed herbs, such as parsley, chives, tarragon, or basil
• 1 tsp vegetable oil
• 1 tbsp unsalted butter
• 1 tbsp chopped parsley
• 1/2 tsp fresh lemon juice

Steps

1. Combine the flour and salt in a large bowl.
2. In a separate bowl, whisk together the eggs and milk, then add to the flour.
3. Add the oil and mix well.
4. Prepare an ice bath in a large bowl and set aside.
5. Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot.
6. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water.
7. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water.
8. Cook the dumplings, stirring, until they rise to the surface, about 5 minutes.
9. Repeat with the remaining batter.
10. Drain and place in a clean container.
11. Melt the butter in a large non-stick skillet or saute pan over medium-high heat.
12. When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine.
13. Cook until the spaetzle is warmed through and the flavors are well blended. Remove from heat and serve immediately.

Notes

• The spaetzle can be prepared up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.
• May top with buttered toasted bread crumbs.
• Toasted Bread Crumbs: Mix together 3/4 cup bread crumbs, 2 tbsp olive oil, 1/2-1 tsp garlic salt, salt/pepper. Spread onto a baking sheet and bake at 375 till toasted.
• Spaetzle makers are only $8 and make this easy. Good for any sauces or gravies.