Spaetzle with Fennel

6 servings

There are a variety of ways to form spaetzle. Cutting the dough results in large and irregularly shaped dump-lings. Or, you can push the dough through a potato ricer, food mill or colander for smaller dumplings.

2 cups unbleached white flour
½ tsp. salt
1 large egg, lightly beaten
½ cup water

Sautéed Fennel

2 Tbs. olive oil
1 small onion, finely chopped
1 small carrot, diced
1 clove garlic, minced
2 small bulbs fennel, thinly sliced (4 cups)
1 Tbs. chopped fresh parsley
1 bay leaf
¼ cup dry white wine

Bring large pot of salted water to a boil. Meanwhile, in large bowl, mix flour and salt. Make well in center of flour mixture and add egg and water. Stir egg-water mixture, gradually drawing in flour from edges until mixture is blended and forms a soft, smooth dough (add more flour or water as necessary).
Sautéed fennel: In large skillet, heat oil over medium heat. Add onion and carrot and cook, stirring often, until softened, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add fennel slices, parsley, bay leaf and wine. Reduce heat and cook until fennel is tender, 8 to 10 minutes.
Fill potato ricer fitted with a 1/4-inch hole attachment with half the dough and push it through into boiling water. Repeat with remaining dough. Alternatively, divide dough into two pieces and press or roll each piece on a lightly floured surface about 1/4 inch thick. Using wet knife, cut dough into thin slivers about 2 inches long. Using knife or spatula, carefully push the pieces of dough into the boiling water.
Cook spaetzle until they rise to the surface, reduce heat to medium high and cook until tender and cooked through, 6 to 8 minutes more. Remove with slotted spoon and drain in colander. Add to fennel mixture, tossing lightly to coat. Season with salt and serve right away.