Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Egg whites -thyme chervil, chives
1 Whole egg -and/or flat-leaf parsley)
-(or 2 more whites) Salt and pepper
1 c Skim milk Grated nutmeg
1/2 c Minced herbs 2 c Flour (approx)
-(basil, oregano, tarragon, 2 ts 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

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