Spaetzle noodles with mushrooms and schnapps

In a large bowl mix together the flour and 1 teaspoon of salt.

In a saucepan, bring the milk to a simmer then add in the parsley (reserving a couple of tablespoons).

Blend the parsley milk until smooth.

In a separate bowl, whisk together eggs and water and gradually add in the parsley milk, whisking constantly.

Add the egg mixture to the flour mixture, whisking until the mixture forms a soft, smooth dough.

Bring a large pan of water to the boil.

Press the dough through a large-holed colander into the boiling water. Stir the spaetzle gently, to separate them, and simmer for 2-3 minutes and just tender.

Drain the spaetzle, rinse well under cold water and reserve.

Heat the butter in a large, heavy-based frying pan. Add in the shallot, garlic and rosemary and fry, stirring, for 30 seconds.

. Add in the wild mushrooms and fry, stirring, for 2-3 minutes until tender. Season with salt and freshly ground pepper.

. Add the reserved spaetzle to the frying pan, stirring to mix in.

. Pour in the schnapps and carefully set it alight, to flambé the spaetzle mixture.

. Once the flames have died down serve at once sprinkled with a little grated pecorino cheese and the reserved parsley.