One Special Spaetzle

Ingredients

• 3 tablespoons butter 
• 2  eggs 
• 1.8 cups flour for kneading
• 2 teaspoons flat-leaf parsley fresh chopped
• 1 teaspoon garlic minced
• 3 quarts chicken stock see low sodium
• 2 tablespoons parmesan finely grated for garnish
• 1 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 0.5 cup water cold

Equipment

• bowl
• frying pan
• sauce pan
• wooden spoon
• cutting board
• pizza cutter

Directions

1. In a medium bowl, combine water, flour, eggs and salt with a wooden spoon.
2. Place dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick. With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide.
3. Bring chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop spaetzle in batches into boiling stock and cook until pasta floats to the surface.
4. Remove pasta to the ice bath.
5. Drain spaetzle and hold on sheet pan. Continue with the other batches.
6. In a medium saute pan, add butter, and melt over medium heat until butter turns a light brown.
7. Add garlic and cook until it becomes lightly colored.
8. Add spaetzle to the pan to heat through.
9. Add parsley, cheese, salt and pepper, to taste.
10. Serve in a bowl, garnished with Parmesan.