Prep 15 mins
Cook 15 mins
Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 3 eggs, lightly beaten
- 1 cup milk
- 1⁄4 lb smoked bacon, diced
- 1 yellow onion, chopped
- 1 tablespoon olive oil
- chopped fresh parsley leaves, for garnish
- kosher salt & freshly ground black pepper
- In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
- In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.
Very good flavors in this easy dish. I had pancetta open so used half a package of that. Served with Chicken Schnitzel. Will use the bacon next time.
So very tasty. The directions were easy to follow, with a nice result. :)
This brought back fond memories of my childhood. Mom used to make spaetzle quite often and I always enjoyed it. The batter seemed a little thinner than I remember and I really didn't have a sieve that was suitable for making the noodle like shapes, but they tasted just like I remember. Made for 1~2~3 Hit Tag.