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Categories:Viewed: 43 - Published at: 5 years ago
Ingredients
- 1 cup whole milk
- 8 sprigs fresh thyme, plus 1 tablespoon thyme leaves
- 1/4 cup packed fresh flat-leaf parsley
- 3 large eggs
- 1 1/2 cups all-purpose flour
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
Method
- Bring milk and 4 thyme sprigs to a boil in a small saucepan.
- Remove from heat.
- Discard thyme.
- Transfer milk to a blender; add parsley, thyme leaves, and eggs.
- Blend until combined.
- Whisk flour and 1 1/2 teaspoons salt in a medium bowl.
- Gradually whisk in milk mixture until smooth.
- Bring a medium saucepan of salted water to a boil.
- Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water.
- Cook until spaetzle float to top, 1 to 2 minutes.
- Using a slotted spoon, transfer to an ice-water bath.
- Drain.
- Melt butter in a medium nonstick skillet over medium-high heat.
- Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes.
- Transfer to a bowl.
- Repeat.
- Season with salt and pepper.
- Garnish with remaining thyme.
