Parsley & Lemon Spaetzle

Preparation

1. Fill a large pot two-thirds full with lightly salted water and bring to a boil.
2. Combine flour, lemon zest, baking powder and salt in a large bowl. Whisk together 3/4 cup milk, whole egg and egg white in a large measuring cup. Make a well in the center of the dry ingredients and pour in enough of the egg mixture, stirring with a whisk or fork, to make a smooth batter. (It will resemble thick pancake batter. Add more milk if necessary.)
3. Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a light nutty brown, 30 to 60 seconds. Immediately remove from the heat, stir in lemon juice and set aside.
4. Lightly oil a spaetzle maker or a colander or coat with cooking spray. Place the spaetzle maker (or colander) over the boiling water. Scrape one-third of the batter into the spaetzle maker (or colander) and force it through the holes. Boil the spaetzle until they float to the top, 1 to 2 minutes. Then, scoop them out of the water with a slotted spoon and place in the skillet with the lemon butter. Repeat with the remaining batter.
5. Add parsley and toss the spaetzle in the lemon butter over medium heat until heated through. Season with salt and pepper to taste and serve.

Tips & Notes

• Make Ahead Tip: Prepare through Step 4. Lift the dumplings from the boiling water and drop them into a large bowl of cold water. Drain and refrigerate, then reheat in the pan at serving time.

• Although a special gadget called a spaetzle maker works best, you can press the dough through the holes in a colander.

Nutrition