Herb Spaetzle

Directions

1. 1
   Combine the egg whites, egg, milk, 6 tablespoons herbs, salt (I use 1 scant teaspoon), pepper, and nutmeg in a large bowl and whisk until smooth.
2. 2
   Sift in the flour.
3. 3
   Mix with a wooden spoon to obtain a loose, sticky batter.
4. 4
   (It should be the consistency of apple sauce.
5. 5
   If its too thin, add a little flour.)
6. 6
   Bring at least 2 quarts water to a rolling boil in a large, deep saucepan.
7. 7
   Add 1 teaspoon salt.
8. 8
   Place a spaetzle maker over the pan, load it with dough, and cut tiny droplets into the water.
9. 9
   Cook for 1 minute, or until the water returns to a boil and the spaetzle rise to the surface.
10. 10
    Remove the spaetzle with a skimmer or slotted spoon and transfer to a colander to drain.
11. 11
    Continue cooking the spaetzle in this fashion until all the batter is used up.
12. 12
    Transfer the spaetzle to a bowl and toss with the olive oil (if using).
13. 13
    Sprinkle with the remaining herbs and serve at once.