'1 large egg'
'1 large yolk'
'3/4 cup of water (180 ml)'
'1 1/2 cups all-purpose flour (180 g)'
'1 tablespoon chopped green onions'
'1 teaspoon chopped fresh parsley'
'1/2 teaspoon chopped fresh thyme'
'1/2 teaspoon salt'
'1/3 cup unsalted butter (65 g)'
'1/4 cup grated Parmesan cheese (30 g)'
'1 large egg'
'1 large yolk'
'3/4 cup of water (180 ml)'
'1 1/2 cups all-purpose flour (180 g)'
'1 tablespoon chopped green onions'
'1 teaspoon chopped fresh parsley'
'1/2 teaspoon chopped fresh thyme'
'1/2 teaspoon salt'
'1/3 cup unsalted butter (65 g)'
'1/4 cup grated Parmesan cheese (30 g)'
Beat the egg, yolk, and water in a medium bowl with a fork until just combined
Mix the flour, green onions, parsley, thyme, and salt into a sticky dough
The dough can be refrigerated for up to 4 hours if desired
Bring about 2 liters of water to a boil in a large pot with 2 tablespoons of salt
Leave it to boil
Place one-third of the dough on a floured surface and cut it into small strips
Dip the strips into the boiling water, allowing them to cook for a few minutes before removing them from the pot with a slotted spoon
Repeat the process until all the dough is used up
Heat 1/3 cup of butter in a small pan over low heat
Add the cooked spätzle and toss to coat with the melted butter
Add the grated Parmesan cheese, mixing well to combine
Serve hot
227 calories per serving
Note: To keep the cooked spätzle warm as you remove it from the pot, place a thermal plate or insulated server over a pan of simmering water.
