Pictured: Antipasto Skewers
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).
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