Pasta Party: Dill Spaetzle

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Photo by Howard Lee Puckett
Pictured: Antipasto Skewers

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<em>Serves 6 to 8 (about $.25 per serving)</em>
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<p>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.</p>
<p>• 3 cups all-purpose flour    <br />
• 1?3 cup finely chopped fresh dill  <br />
• 1 tablespoon salt, divided    <br />
• 4 large eggs, lightly beaten<br />
• 1?2 cup cold water<br />
• 1 gallon water<br />
• 2 tablespoons butter<br />
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1. In a bowl, combine flour, dill and 1 teaspoon salt.<br />
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2. Mix eggs and ½ cup cold water. Add to dry ingredients and mix until dough is smooth.<br />
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3. In a large kettle, bring 4 quarts water and remaining 2 teaspoons salt to a boil. Reduce heat.<br />
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4. With a rubber scraper, press dough through a colander or a spaetzle maker into simmering water.<br />
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5. Simmer for 2 to 3 minutes, stirring gently so the spaetzle do not stick together. Drain. <br />
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6. In skillet, melt butter and stir in spaetzle to coat.</p>
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<em>Donna Frawley, owner of Frawley’s Fine Herbary (</em>
<a href=”http://www.frawleysfineherbary.com/” target=”_blank”>www.frawleysfineherbary.com</a>
<em>), has written two cookbooks:</em> The Herbal Breads Cookbook <em>(Frawley’s Fine Herbary, 1994) and</em> The Edible Flowers Book<em> (Frawley’s Fine Herbary, 2004).</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/make-homemade-pasta.aspx”>
<strong>Pasta Party: Make Homemade Pasta</strong>
</a>.</p>

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