Herbed Spaetzle

Directions

1. 1
   In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle.
2. 2
   In a large bowl whisk together flour and salt.
3. 3
   Put parsley in a blender.
4. 4
   In a heavy saucepan bring milk just to a simmer.
5. 5
   With blender motor running add milk to parsley and blend until milk is very green.
6. 6
   In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly.
7. 7
   Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough.
8. 8
   Force dough through a Spaetzle-maker (see above) into kettle of boiling water.
9. 9
   Preheat oven to 375 F.
10. 10
    Stir Spaetzle gently to separate and boil 5 minutes, or until just tender.
11. 11
    In a large colander drain Spaetzle and rinse well under cold water.
12. 12
    Drain Spaetzle well and transfer to a large baking dish.
13. 13
    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.
14. 14
    Season Spaetzle with salt and pepper.
15. 15
    Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.
16. 16
    Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.