Title: Herbed Spaetzle
Categories: Pasta Lowcal
Yield: 6 Servings

1	lg	Egg
1	lg	Egg white
2 1/4	c	Flour
1	tb	Fresh chives, finely chopped
1	tb	Fresh parsley, fine chopped
1/2	ts	Fresh thyme, finely chopped
1 1/4	ts	Salt
1/2	x	Recipe Three-Mushroom Gravy

1. In a medium bowl, lightly beat the egg and egg white with 3/4 c. of water. Stir in the flour, chives, parsley, thyme and salt, just until a sticky dough forms. (The spaetzle dough can be refrigerated, covered, for up to 4 hrs.). 2. Bring a large pot of salted water to a simmer. Pat 1/3 of the dough into a 3" square on a small cutting board with a handle, or on the bake of a square cake pan. Using a mositened metal spatula or chef's knife, cut off a 1/4" thick strip of dough and scrape it into the simmering water. Working quickly over the pot, slice the remaining dough. Stir the spaetzle and cook over the simmering water, moisten- ing the spatula or knife if it sticks to the dough. Stir the spaetzle and cook over moderate heat until the dumplings float to the surface and are just cooked thru, about 2 mins. Using a slotted spoon, transfer the spaetzle to a bowl and keep warm. Repeat the process wit the remaining dough. 3. Add the Three-Mushroom Gravy to the cooked spaetzle and toss gently to combine. Serve at once.

Nutritional info: (one serving): calories: 217, protein: 9 gm, carbohydrate: 41 gm, cholesterol: 35 mg, Total fat: 2.6 gm, saturated fat: .64 gm

Source: Food & Wine magazine, April, 1995

previous

next