Pasta Party: Dill Spaetzle

Enlarge Image Image Gallery Pictured: Antipasto Skewers Photo by Howard Lee Puckett

Serves 6 to 8 (about $.25 per serving)

The first time I had spaetzle, I was working at a country club and Bruno, the Swiss chef, made it for the buffet; I still love it. I added dill to my version, which gives a nice herbal flavor.

• 3 cups all-purpose flour    
• 1⁄3 cup finely chopped fresh dill  
• 1 tablespoon salt, divided    
• 4 large eggs, lightly beaten
• 1⁄2 cup cold water
• 1 gallon water
• 2 tablespoons butter
    
1. In a bowl, combine flour, dill and 1 teaspoon salt.

2. Mix eggs and ½ cup cold water. Add to dry ingredients and mix until dough is smooth.

3. In a large kettle, bring 4 quarts water and remaining 2 teaspoons salt to a boil. Reduce heat.

4. With a rubber scraper, press dough through a colander or a spaetzle maker into simmering water.

5. Simmer for 2 to 3 minutes, stirring gently so the spaetzle do not stick together. Drain. 

6. In skillet, melt butter and stir in spaetzle to coat.

Donna Frawley, owner of Frawley’s Fine Herbary (www.frawleysfineherbary.com), has written two cookbooks: The Herbal Breads Cookbook (Frawley’s Fine Herbary, 1994) and The Edible Flowers Book (Frawley’s Fine Herbary, 2004).

Click here for the main article, Pasta Party: Make Homemade Pasta.