Ingredients

serves 4

　　1 cup whole milk

　　8 sprigs fresh thyme, plus 1 tablespoon thyme leaves

　　1/4 cup packed fresh flat-leaf parsley

　　3 large eggs

　　1 1/2 cups all-purpose flour

　　Coarse salt and freshly ground pepper

　　3 tablespoons unsalted butter

　　

Step 1

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.

　　

Step 2

Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.

　　

Step 3

Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.

　　

Step 4

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.