Recipe - Herbed Spaetzle

2 One half cup Allpurpose flour
1 One fourth teaspoon Salt
2 cup Packed fresh parsley leaves;
(preferably flatleafed)
washed and spun dry
Three fourths cup Milk
3 lg Eggs
One half cup Water
1 teaspoon Finely chopped fresh
rosemary leaves
One half Stick; (One fourth cup) unsalted
butter

In a 6quart kettle bring 5 quarts salted water to a boil for Spaetzle. In
a large bowl whisk together flour and salt. Put parsley in a blender.

In a heavy saucepan bring milk just to a simmer. With blender motor running
add milk to parsley and blend until milk is very green. In a bowl whisk
together eggs and water and add green milk in a slow stream, whisking
constantly.

Add milk mixture to flour mixture, whisking until mixture forms a soft,
smooth batter like dough. Force dough through a Spaetzlemaker into kettle
of boiling water.

Preheat oven to 375 degrees F.

Stir Spaetzle gently to separate and boil 5 minutes, or until just tender.
In a large colander drain Spaetzle and rinse well under cold water. Drain
Spaetzle well and transfer to a large baking dish.

In a small heavy saucepan cook rosemary with salt and pepper to taste in
butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle,
tossing well. Season Spaetzle with salt and pepper. Spaetzle may be
prepared up to this point 1 day ahead and chilled, covered.

Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated
through.

Yield: 6 servings

Recipe by: Cooking live Show #9010

Posted to MCRecipe Digest V1 #967 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997