Spaetzle with Fennel

Ingredients

 * 2 cups unbleached white flour
 * ½ tsp salt
 * 1 large egg, lightly beaten
 * ½ cup water
 * sautéed fennel
 * 2 tbsp 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

Directions

 * 1) Bring large pot of salted water to a boil.
 * 2) Meanwhile, in large bowl, mix flour and salt.
 * 3) Make well in center of flour mixture and add egg and water.
 * 4) 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).
 * 5) Sautéed fennel: in large skillet, heat oil over medium heat.
 * 6) Add onion and carrot and cook, stirring often, until softened, 3 to 4 minutes.
 * 7) Add garlic and cook, stirring, 1 minute.
 * 8) Add fennel slices, parsley, bay leaf and wine.
 * 9) Reduce heat and cook until fennel is tender, 8 to 10 minutes.
 * 10) Fill potato ricer fitted with a ¼-inch hole attachment with half the dough and push it through into boiling water.
 * 11) Repeat with remaining dough.
 * 12) Alternatively, divide dough into two pieces and press or roll each piece on a lightly floured surface about ¼ inch thick.
 * 13) Using wet knife, cut dough into thin slivers about 2 inches long.
 * 14) Using knife or spatula, carefully push the pieces of dough into the boiling water.
 * 15) 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.
 * 16) Remove with slotted spoon and drain in colander.
 * 17) Add to fennel mixture, tossing lightly to coat.
 * 18) Season with salt and serve right away.