Homemade Spaetzle with Bacon Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 500 g wheat flour
- 1 teaspoon salt
- 5 egg (s)
- 120 ml water, lukewarm
- 100 ml sparkling mineral water
- some butter
For the sauce:
- 1 large onion (s)
- 1 clove garlic
- 200 g bacon, lean, diced, or Katenschinken
- 2 tablespoon butter
- 2 tablespoon flour
- 300 ml milk or cream
- some broth
- herbs
- cheese
Print Recipe
Pin Recipe Instructions
- Spaetzle:
- Put the flour, salt, eggs and water in a bowl and whisk vigorously for about 10 minutes until air bubbles appear. Now let the dough rest for 10 minutes, then beat vigorously again. The dough should be able to steep without tearing.
- Place portions of the batter on a spaetzle board and scrape the spaetzle into a large saucepan with boiling salted water. When a portion floats on top, take it out and drain in a colander. In between, add a little butter to the finished spaetzle so that they don`t stick together. Do this until the batter is used up.
- Bacon Sauce:
- Melt the butter in a saucepan and add the bacon along with the onions and garlic. Fry lightly, add the flour and sauté again a little. Deglaze with milk or cream and season with salt and pepper. Depending on the consistency you prefer, I add a little more stock and let everything simmer for 5 minutes.
- Garnish with chopped herbs or add some cheese to the sauce, if you like.
- A fresh green salad tastes good with it.
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