For the herb spaetzle, first prepare the spaetzle dough. To do this, beat off a viscous mass and let it rest for 15 minutes.
Then spread on a moistened board. Using a knife, spatula small, thin strands into the boiling salted water and bring to the boil briefly. Then rinse in cold water and toss in butter and chopped herbs.
Serve the finished herb spaetzle hot.
The dishes were provided to us by Le Creuset.