- 1 cup plus 2 tablespoons all-purpose flour
- 1 3/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1/3 cup whole milk
- 1/4 cup minced mixed herbs, such as parsley, chives, tarragon, or basil
- 1 teaspoon vegetable oil
- 1 tablespoon unsalted butter
- 1 tablespoon chopped parsley
- 1/2 teaspoon fresh lemon juice
- Combine the flour and salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add the oil and mix well.
- Prepare an ice bath in a large bowl and set aside.
- Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a clean container. (The spaetzle can be prepared to this point up to 2hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)
- Melt the butter in a large non-stick skillet or saute pan over medium-high heat. When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine. Cook until the spaetzle is warmed through and the flavors are well blended.
- Remove from the heat and serve immediately with the Chicken Paprikas.
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