Spätzle with Herbs (German)

Spätzle - a German dish of tiny noodles - is often made by forcing dough through the large holes of a colander into boiling water; we like to use a potato ricer.

1 cup whole milk
8 sprigs fresh thyme
1 Tbsp. fresh thyme leaves
¼ cup fresh flat-leaf parsley
3 large eggs
1½ cups all-purpose flour, unbeached
coarse sea salt
black pepper, freshy cracked
3 Tbsp. butter

Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.

Whisk flour and 1½ tsp. salt in a medium bowl. Gradually whisk in milk mixture until smooth.

Bring a medium saucepan of salted water to a boil. Working with about ¼ cup batter at a time, press batter through ¼” holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1-2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.

Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes.

Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.

Makes 4 servings.