Spaetzle with Brussels Sprouts and Bacon
I love fresh pasta, and spaetzle is the best fresh pasta! It has nutmeg in it! You don't have to roll it out! You do have to have the right tool to make it, but according to Cook's Illustrated, the "right tool" is a disposable foil pan with holes poked in the bottom :) Or you can get a spaetzle maker, or you can just use your existing potato ricer, if you have one. Either way, you'll want to soak/clean up asap, since the dough turns to concrete once dried. This delicious dish comes to us from Molly on the Range!
Ingredients
- 1 1/2 cups flour
- 1/4 teaspoon fresh ground nutmeg (I like more)
- Black pepper
- 1/2 teaspoon kosher salt, plus more to taste
- 2 large eggs
- 1/2 cup whole milk
- 12 slices thick-cut bacon
- 3/4 pounds Brussels sprouts, shredded
- Lemon juice
- hot sauce (optional)
Equipment
- whatever you want to use to make spaetzle
Directions
Make the spaetzle:
- In a medium bowl, whisk together the flour, nutmeg, a few turns of black pepper and 1/2 teaspoon salt. In a separate bowl, whisk together the eggs and milk. Whisk the milk mixture into the flour mixture and stir to combine. Cover and refrigerate for 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Working in batches, press the dough through a greased spaetzle maker or a greased slotted spoon (the holes should be on the larger side, 1/4 to 1/2 inch) using a rubber spatula and into the boiling water. Cook until the spaetzle float to the top, 2 to 3 minutes, then remove with a slotted spoon and transfer to a medium oiled bowl.
Assemble the dish:
- While the dough is resting, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Transfer the bacon to a paper towel. Pour off all but 1/4 cup of the bacon fat. Chop the bacon into 1/2 inch pieces and set aside.
- Heat the bacon fat in the pan over medium heat and add the Brussels sprouts and a good pinch of salt. Cook, stirring occasionally, until the sprouts are browned and tender, 4 to 6 minutes.
- Add the spaetzle to the skillet and cook, stirring often, over medium-high heat for 3 to 5 minutes to give the spaetzle some color. Stir in the bacon, finish with more black pepper and a squeeze of lemon juice. Add a few shakes of hot sauce, if using.
Notes
- This recipe contains the basic fresh spaetzle recipe: after they cook, I recommend a quick pan fry in butter, just to get some color. Then I inhale them…
- Here’s a neat video on the different ways and tools to make spaetzle.
- Don’t bother shredding your own Brussels sprouts, just buy a bag of pre-shredded at the store.
- I suspect you could make the dough in the morning and let it sit in the fridge all day.