Don’t be intimidated to make spaetzle from scratch. It’s incredibly easy, even if you don’t have a spaetzle press (you could use the large holes of a colander to get similar results). While I like to pair my spaetzle with bacon an onions, it’s also delicious with cheese or sautéed in melted butter. The spaetzle can be made up to a day in advance and reheated when added to a skillet with butter, bacon drippings, or sauce of choice.
1 cup flour
1/2 tsp ground nutmeg
1/2 tsp table salt
1/4 tsp finely ground black or white pepper
2 extra-large eggs, beaten
1/4 cup milk
7 strips bacon, chopped into 1/4-inch pieces
1 cup red onion, diced into 1/4-inch pieces
1 Tbsp unsalted butter
1 Tbsp fresh parsley, minced, for garnish
1. Bring a large pot of water to a boil over high heat.
2. Meanwhile, mix the flour, salt, and nutmeg together in a medium-sized bowl. Add the milk and beaten eggs alternately to the flour mixture, stirring after each addition. Mix the ingredients together until smooth.
3. Set the spaetzle press or colander over the pot of boiling water. Pour the spaetzle dough, 1/4 cup at a time, over the holes of the tool. Scrape any leftover dough through the holes. Repeat this process with the remaining dough.
4. Cook the spaetzle for 5-8 minutes, then remove the cooked noodles with a slotted spoon to a bowl and set aside.
5. Cook the bacon over medium heat in a large skillet. Once the bacon is brown and crisp, remove it to a paper towel-lined plate. Set aside.
6. Pour the bacon drippings into a small bowl and set aside. Add the butter and 1 Tbsp of the reserved bacon drippings to the skillet. Once the butter is melted, lower the heat to medium-low and add the onion to the skillet. Sauté it, stirring occasionally, for 20 minutes, until the onion is soft and caramelized.
7. Add The spaetzle, bacon, and remaining bacon drippings to skillet. Stir to combine. Once the spaetzle is heated through, transfer the mixture to a serving bowl and garnish it with the minced parsley. Serve warm.
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