3 cups all-purpose flour
2 tablespoons dried dill weed or mixed herbs (like dried chives, parsley and basil)
2 teaspoons salt, divided
1/4 teaspoon pepper
4 eggs, beaten
1 3/4 cups milk
In a large bowl, combine the flour, dill weed, 1 teaspoon salt, and the pepper. Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth.
Bring a large pot of water to a hard, rolling boil and add the remaining 1 teaspoon salt. Over the pot, with a wide slotted spoon, scoop out a spoonful of batter and shake it lightly until it breaks into strands that fall into the water; the pieces of batter will congeal to form spaetzle. When the spaetzle float to the top of the water, remove them with the slotted spoon and drain on paper towels. Repeat until no batter remains.
Notes
Add spaetzle to any soup to make it homemade yummy, serve it with any meat or chicken dish, or simply serve warm spaetzle plain, with butter or gravy, or topped with cheese.
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