This recipe offers a delightful twist on traditional spaetzle by incorporating fresh herbs for an enhanced flavor.
Combine the flour, salt, pepper, and nutmeg in a large bowl.
Ensure the dry ingredients are well mixed to evenly distribute the spices.
Whisk the eggs and water together in a separate bowl, then add to the dry ingredients.
Add the liquid gradually to avoid lumps in the batter.
Stir in the chopped parsley to the batter.
Fresh herbs add a vibrant flavor and color to the spaetzle.
Bring a pot of salted water to a gentle boil.
Ensure the water is not at a rolling boil to prevent the spaetzle from breaking apart.
Press the batter through a spaetzle maker or colander into the boiling water.
Work in batches to avoid overcrowding the pot.
Cook until the spaetzle floats to the surface, then remove with a slotted spoon.
Floating spaetzle indicates they are cooked through.
Melt the butter in a serving dish and toss the cooked spaetzle in it.
Tossing in butter prevents the spaetzle from sticking together.
Serve the spaetzle warm, garnished with additional parsley if desired.
Serve immediately for the best texture and flavor.
