Traditional German Spätzle Noodles with Toasted Breadcrumbs and Bacon Crumble
German spätzle noodles are a delicious type of pasta made with fresh eggs. Spätzle are easy enough to make, but need a bit of time and elbow grease. Learn how to make this traditional German recipe with buttery toasted breadcrumbs and crisp bacon crumble.
Equipment
- Spätzle Press
- Food Processor
- Three large bowls
- Large slotted spoon
- Spatula
Ingredients
- 2 cups flour
- 6 eggs
- 1/2 cup cream of wheat
- 1 tsp salt
- > 1/4 cup water (as much as is needed)
- 1/2 cup butter
- 1 cup breadcrumbs
- 8 rashers of bacon
Instructions
- Begin heating a large pot of salted water and beat the eggs in a food processor.
- Add in the flour and cream of wheat and process until combined.
- Pour in a bit of water and mix it in with a spatula to move the dough around, then add the salt.
- Blend everything together with the food processor, adding more water if needed.
- When the water comes to a boil, swirl in the first batch of spätzle and give it a stir.
- While the spätzle cooks, prepare a cold water bath and get a colander ready.
- When the spätzle starts foaming in the water, scoop it into a bowl and transfer everything to the cold water bath.
- Strain the spätzle and refill the water bath bowl for the next batch.
- Start the next batch of spätzle
- Lay out a clean, dry dishcloth and layer the strained spätzle on top of it. Cover it with another dry dishcloth.
- Move the dry spätzle to a bowl to make room for the next batch. Repeat this process until all the spätzle is made.
- Make a batch of extra crispy bacon for the crumble (this is optional).
- Melt the butter in a pan and toast the breadcrumbs.
- Toss the spätzle with the toasted breadcrumbs and bacon crumble.
Notes
- Spätzle freezes well.
- Rinse the doughy equipment with COLD WATER before washing the warm, soapy water.
