|All purpose flour||3 Cup (48 tbs)|
|Fresh basil leaves||1⁄3 Cup (5.33 tbs), finely chopped|
|Salt||3 Teaspoon (divided)|
|Eggs||4 , beaten|
|Cold water||1⁄2 Cup (8 tbs)|
In a bowl, combine flour, basil and 1 teaspoon salt.
Stir in eggs and cold water; mix until dough is smooth.
In a large kettle, bring water and remaining salt to a boil; reduce heat.
With a rubber spatula, press dough through a colander into simmering water.
Simmer for 2-3 minutes, stirring gently so spaetzle do not stick together.
Drain; toss with butter