HERBED SPAETZLE

Ingredients

• 3 3/4 cups flour
• 1/2 cup finely chopped fresh sage
• 2 tbsp finely chopped fresh thyme
• 1 tsp salt
• 2 1/4 cups water or milk
• 4 eggs, lightly beaten
• Oil, optional*
• 6 tbsp butter

Directions

1. ​Combine flour, sage, thyme and salt in a bowl. Whisk together water and eggs in a large bowl. Add flour mixture to water mixture, 1 cup at a time, whisking after each addition. Batter will be thick.
2. Working in batches of 1 cup batter at a time, force batter through a spaetzle maker into boiling salted water. Alternatively, batter may be forced through a pizza pan with holes about 1/4 inch in diameter. Cook until spaetzle floats to surface, about 1 – 3 minutes. Remove spaetzle with a slotted spoon. May be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. If refrigerating or freezing, toss spaetzle with a small amount of oil to prevent it from sticking together.
3. If frozen, thaw spaetzle in refrigerator before proceeding. Melt half of butter in a large nonstick frypan over medium heat. Sauté half of spaetzle until heated through and lightly browned. Transfer to a serving dish. Repeat procedure with remaining butter and spaetzle.