Summary

Ingredients

• 500 g flour, spaetzle flour or wheat flour type 405
• 2 tablespoon semolina, durum wheat semolina
• 5 large egg (s)
• 1 teaspoon salt
• 2 half egg (s) shells full cold water
• some marjoram
• 200 g potato (s), boiled, rated, floury
• 200 g bacon, diced
• 2 small onions
• 1 small Can sauerkraut
• pepper

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Instructions

1. Make a smooth dough from flour, semolina, water, eggs, salt, a little marjoram and pepper. Only use as much flour as the water and eggs absorb. Beat the dough until it bubbles.
2. Now mix the cooked, cooled, grated potatoes into the spaetzle dough. Mix the whole thing well again.
3. Bring water, salt and a few drops of oil to a boil in a large, wide saucepan.
4. Then pour the dough into the water in portions. Either scrape in with the spaetzle board or with a spaetzle press. Always make sure to regulate the heat so that the pot with the spaetzle does not boil over.
5. You let the scraped portion boil up a few times and then lift it out with a wide perforated ladle and lift it together with the ladle into a prepared pot of cold water and then onto a plate and keep it warm. The rest of the dough is prepared in the same way.
6. The sauerkraut is warmed up and seasoned to taste (rather little) or the remaining cabbage can be taken from the day before.
7. Leave the bacon cubes in a small pan.
8. In another, the onions, cut into rings, are roasted until crispy.
9. Now arrange the potato spaetzle in layers with the cabbage on a deep platter and melt over the diced bacon and the roasted onion rings.
10. We also eat a juicy lettuce.