Yield: 6 servings
|1||Whole egg (or 2 more whites)|
|1 cup||Skim milk|
|½ cup||Minced herbs (basil, oregano, tarragon, thyme chervil, chives and/or flat-leaf parsley)|
|Salt and pepper|
|2 cups||Flour (approx)|
|2 teaspoons||Olive oil (opt)|
Combine the egg whites, egg, milk, 6 tbs herbs, salt, pepper, and nutmeg in a large bowl and whisk until smooth. Sift in the flour. Mix with a wooden spoon to obtain a loose, sticky batter (the consistency of apple sauce). If it's too thin, add a little flour.
Bring a t least 2 quarts water to a rolling boil in a large, deep saucepan. Add 1 tsp salt. Place a spaetzle maker over the pan, load it with dough, and cut tiny droplets into the water. Cook for 1 minute, or until the water returns to a boil and the spaetzle rise to the surface. Remove the spaetzle with a skimmer or slotted spoon and transfer to a colander to drain. Continue cooking the spaetzle this way until all the batter is used up.
Transfer the spaetzle to a bowl and toss with olive oil. Sprinkle with the remaining herbs and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 108 Submitted By DIANE LAZARUS On 10-24-95