Pacific Northwest: Taste

Eight Herb Spaetzle

Spaetzle is a German-style noodle that Donier learned to make as a boy in Switzerland. He uses fresh herbs from his garden in Sumas to give his version a Northwest kick. "Some chefs," says Donier, "transfer spaetzle out of the poaching water and place them on a greased baking sheet to cool. Just before serving, they melt butter in a nonstick pan, and pan-sear spaetzle until golden brown. You might also want to toss the noodles with a half cup of grated Parmesan cheese." Serves 4 to 6

1 3/4 cup all-purpose flour 1/2 cup milk, lukewarm 3 eggs Pinch of salt Fresh ground pepper, to taste Pinch of nutmeg 1/4 cup chopped fresh herbs (thyme, basil, chives, marjoram, dill, fennel, oregano, lemon balm) 2 tablespoons butter 1. Place the flour in a mixing bowl and form a well in the center. Pour the lukewarm milk, eggs, salt, pepper, nutmeg and herbs into the well. 2. Mix all ingredients with a wooden spoon until it forms a dough; ingredients should be well incorporated and smooth. Let the dough rest for 10 minutes. 3. Boil water in a large pot and add a pinch of salt to the water. Push the spaetzle dough through a colander into the simmering water. Poach the spaetzle for 2 to 3 minutes or until all of them float. 4. Transfer the spaetzle with a slotted spoon into a serving bowl. Add fresh butter to coat. Season with salt and pepper if desired.