Introduction
Welcome to our culinary journey with the delightful “Fresh Herb Spaetzle”. A wholesome, comforting dish that brings together simplicity and flavor in a perfect harmony.
Tips for this recipe
Ensure your flour is sifted to avoid clumps. The eggs should be at room temperature for optimal mixing. Properly cook the mushrooms before incorporating them into the spaetzle.
Why you will love this recipe
This Fresh Herb Spaetzle is a symphony of flavors, marrying herbs with soft pasta in a creamy broth. The earthy mushrooms and the savory spaetzle are sure to become your new comfort food staple.
Ingredients
– 2 1/4 cups all purpose flour
– 1 teaspoon salt
– 1/4 teaspoon ground white pepper
– 1/8 teaspoon ground nutmeg
– 3 large eggs
– 3/4 cup whole milk
– 8 teaspoons minced assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided
– 4 tablespoons (1/2 stick) butter, divided
– 2 tablespoons extra-virgin olive oil, divided
– 8 ounces mushrooms, thinly sliced
– 1 medium onion, chopped
– 3/4 cup (or more) low-salt chicken broth
Adviced equipment
To make this recipe a success, ensure you have the following equipments:
mixing bowl
spaetzle board or pasta maker
cheese grater for herbs
knife and cutting board
large pot
frying pan
measuring cups and spoons
History of the recipe
The origin of Spaetzle can be traced back to Central Europe, particularly Austria and Bavaria. It’s a simple yet hearty dish that has stood the test of time due to its comforting qualities. Over the years, variations have emerged with different regions adding their unique touches.
Fun facts about this recipe
Did you know? Spaetzle is more than just a dish; it’s an experience that reflects the essence of traditional Central European cuisine! The name “Spaetzle” actually comes from the German word for spatula or pancake turner, showcasing its humble beginnings in kitchens. Moreover, this recipe embraces freshness and simplicity, making it a perfect dish to celebrate the bounty of spring herbs!
