Recipe From What's For Lunch, Honey?
For Basic Spätzle Recipe
- 400 g flour
- 4 eggs
- 40 g butter
- Salt and pepper
- 2 leeks, washed and sliced
- 150g bacon cubes
- 60 g sun dried tomatoes, rehydrated in warm water and sliced
- Handful sage leaves, coarsely chopped
- 100g Gruyere cheese, grated
- To make the spätze mix together flour, eggs and 100g water in a large mixing
bowl. Add a pinch of salt and using your hands or a wooden spoon work the
mixture until the dough resembles a pasty, sticky cake batter. Continue to work
the dough and once air bubbles begin to form set aside to rest for about 10
- Set a pot with cold water aside. Bring a large pot of salt water to a
rolling boil. Press the dough through a spätzle press in portions into the
water. Once the noodles begin to float to the top – approx. 2 minutes – remove
with a slotted spoon and plunge into pot with cold water. Drain the noodles
well. Follow this procedure until all the dough has been used up.
- Fry the bacon cubes until crispy, then remove allowing to drip any excess
fat on a piece of paper towel. Sauté leek slices in the pan with the remaining
bacon fat and also set aside.
- Heat up a large skillet and allow the butter to melt in it. Add the spätzle
noodles a fry on low-medium heat, until they take on a light golden color. Throw
in the bacon, leek and sun dried tomatoes, mixing well. Add the grated cheese
and sage, giving it another quick toss. Allow the cheese to melt and incorporate
well before serving.
- Serve immediately with some fresh cheese sprinkled on top and a glass of