Herb-Speckled Spaetzle

Herb-Speckled Spaetzle

Herb-Speckled Spaetzle was our cooking project two weeks ago in French Fridays With Dorie.  I am playing catch up.  I read rave reviews from other Dorista's about this recipe so I was excited to make it. The dough for this recipe has finely chopped herbs, flour, milk, salt, pepper, eggs, butter,  and nutmeg.  You combine the ingredients until the dough is sticky, thick, and wet.  The dough is then squeezed into a pot of boiling water using a spaetzle maker, large holes of a grater, or a colander.  I used my potato ricer. The kids enjoyed  squeezing the dough  and watching it drop to the bottom of the pot of boiling water and rising to the surface as it cooked.  The pasta is cooked  for 2 minutes and then placed in a  buttered bowl.  Once you have cooked the pasta, saute mushrooms and onions in butter and olive oil.  Season the mushrooms with salt and pepper.  Add the spaetzle and cook until the spaetzle is heated through and starting to brown.  Add chicken broth and cook until the broth has almost evaporated.  Toss with the remaining herbs and serve. It can be served as a min course or a side dish.



This dish was delicious.  The spaetzle was chewy, as it should be,  and extremely flavorful.   I served it with fish and everyone enjoyed the spaetzle.  I am so glad I went back and made this recipe.

You can find this recipe on pages 372-373 in "Around My French Table" or here.

Fresh Herbs

Dough

Dough in Potato Ricer

Cooking Spaetzle

In Buttered Bowl

Sauteed Mushrooms

Cooking Spaetzle With Mushrooms

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