Name: Herbed Spaetzle
Cook time: 40 min
Total time: 40 min
Yield: Makes 8 side-dish servings
Ingredients: 3 cups all-purpose flour; 1 3/4 teaspoons salt; 1 1/4 cups whole milk; 3 large eggs; 1/2 cup crème fraîche; 2 tablespoons olive oil; 1 1/2 sticks (3/4 cup) unsalted butter; 1 tablespoon coarsely chopped fresh parsley; 1 tablespoon coarsely chopped fresh chives; 2 teaspoons coarsely chopped fresh thyme; 2 teaspoons coarsely chopped fresh sage; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon black pepper; a spaetzlemaker,a food mill fitted with a medium disk, or a colander with 1/4-inch holes

Spaetzle, tender little morsels that are like a cross between a noodle and a dumpling, are common to Austrian, German, and Swiss cuisine.

Cooks' note:

Spaetzle can be cooked and tossed with oil 1 day ahead, then chilled, covered. Heat butter and proceed with recipe.

Recipe notes

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