Gourmet magazine, November 1996. If you do not have a Spaetzle-maker, you can push the dough through the holes of a colander.
Ingredients: [‘all-purpose flour’, ‘salt’, ‘fresh parsley leaves’, ‘milk’, ‘eggs’, ‘water’, ‘fresh rosemary’, ‘unsalted butter’]
Quantity of Ingredients: [“2 1/2 cups all-purpose flour”,”1 1/4 teaspoons salt”,”2 cups packed fresh parsley leaves (preferably flat-leafed)”,”3/4 cup milk”,”3 large eggs”,”1/2 cup water”,”1 teaspoon finely chopped fresh rosemary”,”4 tablespoons unsalted butter”]
Number of Servings: 4
Steps: [‘In a large pot, bring 5 quarts salted water to a boil.’, ‘In a large bowl whisk together flour and salt.’, ‘In a heavy saucepan bring milk just to a simmer.’, ‘Put parsley in a blender. With blender motor running add milk to parsley and blend until milk is very green.’, ‘In a bowl whisk together eggs and water. Gradually add green milk in a slow stream, whisking constantly.’, ‘Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough.’, ‘Preheat oven to 375°F’, ‘Force dough through a Spaetzle-maker into the pot of boiling water.’, ‘Stir Spaetzle gently to separate and boil 5 minutes, or until just tender.’, ‘In a large colander drain Spaetzle and rinse well under cold water.’, ‘Transfer to a large baking dish.’, ‘In a small heavy saucepan cook rosemary with salt and pepper to taste in butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle, tossing well.’, ‘Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.’, ‘Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.’]