Categories: pasta- dumplings

Ingredients

• 2 cups all-purpose flour
• 3 Tbsp. chopped fresh chives
• 2 Tbsp. chopped fresh sage
• 2 Tbsp. chopped fresh flat-leaf parsley
• 1 Tbsp. chopped fresh thyme
• 2 tsp. chopped fresh winter savory (optional)
• 1 tsp. finely grated lemon zest
• 5 eggs
• 2/3 cup milk
• 3/4 tsp. salt 1/8 tsp. fresh ground pepper
• 1 Tbsp. unsalted butter, melted

Directions

1. Butter a large ceramic baking dish and set aside.
2. Place the flour, all the herbs and the lemon zest in a bowl. In another bowl, whisk together the eggs until blended. Gradually whisk the eggs into the flour mixture. Stir in the milk, salt and pepper. Let stand for 30 minutes.
3. Preheat the oven to 275 degrees.
4. Bring a large pot three-fourths full of water to a boil. Working in batches, pour some of the batter into a large colander and using the back of a large spoon, push strips of batter into the water. Alternatively, force the batter through the holes of a spaetzle maker into the water. As soon as the dumplings float to the surface, after 1 to 2 minutes, they are cooked. using a slotted spoon, transfer them to the prepared baking dish and place them in the oven to dry the excess moisture. As each batch of dumplings is cooked, add it to the baking dish, gently tossing the freshly cooked dumplings with those already in the dish.
5. To serve, drizzle with the melted butter and toss gently to coat. Serve hot.

Email to a friend | Print this recipe | Back