Spätzle With Gruyere, Bacon, Leeks and Sundried Tomatoes
By What's For Lunch, Honey? on June 22, 2011
Featured BlogHer Network Post
[Editor's Note: I fell in love with spätzle when I was a kid growing up in Germany. Though I love all kinds of pasta, this German variety has remained very close to my heart all these years. Though I mostly grew up eating it as a side dish, I really liked how this recipe takes a hearty turn toward main-dish territory. I've never made spätzle from scratch, but this rendition might just inspire me to finally make that happen! --Genie]
Gruyere Bacon Leek and Sun Dried Tomato Spätzle
Spätzle is made from flour, eggs, water, and salt. Comparing it to Italian pasta, the spätzle dough is moister and softer, like a thick runny cake batter. The dough therefore cannot be rolled out as is the case with Italian pasta dough. Instead a special spätzle-press or a spätzle sieve is needed to form the spätzle noodles, which are then dropped into boiling water. The classic way to form these noodles however is to spread the dough over a wet wooden cutting-board and cut thin strips of dough with a knife, scraping the strips into boiling salt water.
Read the full post at What's for Lunch, Honey?.
Image credit: What's for Lunch, Honey?, used by permission
More Like This
Most Popular on BlogHer
Most Popular on Food
FoodSaver® Reviews & Giveaways
Save time, money and space with the FoodSaver® Vacuum Sealing System! Air is the enemy of freshness and FoodSaver® vacuum sealers remove and lock out air and moisture. It keeps food fresh up to 5x longer! Read our bloggers' posts and know more about FoodSaver® plus get a chance to win $100!
Recent Comments on Food