Ingredients Jump to Instructions ↓

  1. 5 Salted water

  2. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  3. 1 1/4 teaspoons 6 1/3ml Salt

  4. 3/4 cup 177ml Milk

  5. 2 cups 80g / 2.8oz Fresh parsley leaves - (packed) - washed, spun dry

  6. 3 Eggs (large)

  7. 1/2 cup 118ml Water

  8. 1 teaspoon 5ml Finely-chopped fresh rosemary leaves

  9. 1/4 cup 49g / 1.7oz Unsalted butter - (1/2 stick)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 6-quart kettle, bring 5 quarts salted water to a boil. In a large bowl whisk together flour and salt. In a heavy saucepan, bring milk just to a simmer. Put the parsley in a blender. With the blender motor running, add the milk to the 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 the dough through a spaetzle-maker into the boiling water, or drizzle through a large-holed colander. Stir the spaetzle gently, to separate, and boil for 5 minutes, or until just tender. In a large colander drain the spaetzle and place in serving bowl. In a small heavy saucepan, cook the rosemary with salt and pepper, to taste, in butter over moderate heat, stirring, for 2 minutes. Drizzle the rosemary butter over the spaetzle, tossing well. Season the spaetzle with salt and pepper. This recipe yields 4 servings.


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