Spaetzle (egg noodles)

Serves 2

For the spaetzle:

6 oz flour

3 fl oz milk

2 ea eggs

1/2 Tbsp chopped parsley, chive, oregano, and thyme

S/P

1 Tbsp unsalted butter

Directions:

First, get a small sauce pot filled with water and season with salt and bring to a boil. In a medium bowl make a well with the flour then add wet ingredients, and fresh herbs. Work the dough with a wooden spoon, whipping it to develop gluten. The dough should be thick but still fluid like. Let rest for 10 minutes at room temp. Over pot of boiling water, use a spaetzle maker by working it back and forth over the water. Or you can use a metal colander with a spatula to push the dough through the holes. When the noodles float they are done. Transfer to a paper towel. In a sauté pan, add butter and melt you slightly brown. add the spaetzle to the pan and sauté on medium heat until browned on each side.