The Brothers Mueller / @brothersmueller
Some of our favorite memories are of helping our Oma make goulash and spaetzle. After moving to New York we would make spaetzle as a way to reconnect with home. Since then we've updated her recipe with some inspiration from Martha Stewart and it's become one of our favorite dishes to share with friends. It's simple and easy to scale up for any event.
Note: add a little extra milk if the dough feels too thick.
1/4 cup whole milk
3 sprigs fresh thyme
1/4 cup packed fresh flat-leaf parsley, plus additional for garnish
1 tablespoon thyme leaves, plus additional for garnish
2 large eggs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons unsalted butter
Combine the milk and the thyme sprigs in a small saucepan. Bring just to a boil, then remove from the heat and cool. Pick out and discard the thyme sprigs, then transfer the milk to a blender, along with the parsley, thyme leaves, and eggs and blitz until combined.
Whisk together flour, salt, and pepper in a medium bowl. Gradually add the milk mixture, whisking until smooth.
Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup at a time, press batter through a spaetzle maker directly into boiling water. Cook until the spaetzle float to the top, about 1 to 2 minutes. Using a slotted spoon or sieve, fish them out and transfer to a bowl.
Melt the butter in a medium nonstick skillet over medium-high heat. Add some of the spaetzle, enough to fit in a comfortable single layer in the pan, and cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat with remaining spaetzle, adding more butter as necessary. Season with salt and pepper. Garnish with the additional parsley and thyme.