Herb Spätzle with Speck and Peas Recipe

Directions

In a mixing bowl, whisk together flours, salt, herbs, and pepper. Beat eggs lightly with 1/3 cup milk and add to dry ingredients. Using a fork, quickly and gently combine wet and dry ingredients. If dough is very thick and difficult to work together, add more milk, up to ½ cup in total. Allow dough to rest for about 15 minutes. In the meanwhile, prepare a large pot of salted boiling water. Moisten a wooden cutting board with cool water. Spread a portion of the batter in a long strip along the board. Use a large offset spatula to cut off small, thin strips of the batter and drop them into salted, boiling water. Cut the dough at small angles to keep the spätzle from getting too long. As you cut the dough, let the small bits drop into the boiling water. Once the spätzle floats, let them cook at a gentle boil for another 1-2 minutes, until they no longer have a raw flour taste and have a pleasantly firm texture. Remove the cooked spätzle with a strainer and shock briefly in ice water. Drain the cooled spätzle well and spread on a baking sheet to dry further while you continue cutting and cooking remaining dough. Heat a skillet over medium heat, melt one tablespoon of butter and add bread crumbs and parsley. Toss to coat evenly and cook until lightly toasted and crisp. Transfer bread crumbs out of pan and set aside. Add a small amount of cooking oil to the skillet. Cook speck or bacon until fat is rendered and meat is crispy. Add peas and remaining 2-3 tablespoons of butter. When butter is melted, add spätzle. Cook until spätzle is heated through and slightly browned in some spots. Season with additional salt, to taste. Transfer to a serving platter and top with buttered bread crumbs. Serve hot.