Spätzle With Gruyere, Bacon, Leeks and Sundried Tomatoes
[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.
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Image credit: What's for Lunch, Honey?, used by permission