Herbed Spaetzle

2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
2 cups packed fresh parsley leaves (preferably flat-leafed), washed and spun dry
3/4 cup milk
3 large eggs
1/2 cup water
1/4 cup (1/2 stick) unsalted butter

In a 6-quart kettle, bring 5 quarts salted water to a boil.
In a large bowl whisk together flour and salt.

In a heavy saucepan, bring milk just to a simmer. Put the parsley in a blender. With the blender motor running, add the milk to the parsley, and blend until milk is very green.

In a bowl, whisk together eggs and water and add parsley milk in a slow stream, whisking constantly.

Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batter-like dough.

Force the dough through a spaetzle-maker into the boiling water, or drizzle through a large-holed colander.
Drain the spaetzle once it is cooked through (5minutes on a slow simmer), rinse with cold water and either toss with melted butter or fry with olive oil and garlic.

This recipe is drawn from Gourmet Magazine