Ingredients

  • 140 grams plain flour
  • ½ teaspoon salt
  • 3 large eggs
  • 80 milliliters milk
  • 1 teaspoon vegetable oil
  • ¼ cup fresh dill chopped
  • ¼ cup spinach chopped
  • 1 tablespoon fresh chives chopped
  • 30 grams butter, unsalted

Directions

1. Bring large pot of salted water to a boil. Fill a large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth.
2. Working over boiling water, force one third of batter through a späetzlemaker. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Continue until finished cooking batter. Drain dumplings well and toss with oil.
3. Pulse dill, spinach, chives and one-half of butter in food processor until a paste forms. Heat remaining butter in skillet, then sauté dumplings, stirring, until golden. Add herb butter and sauté, stirring, until dumplings are coated and heated through. Season with salt and pepper.

Notes
Notes:Original serves 2 with total time 30 min.
Serving Ideas:Original serves 2.


Categories
DishesPasta, Side
Keywords
Side DishesPasta
MacGourmet downloadHerbed Späetzle. To import, drag image to your MacGourmet recipe box.