John Myers
Ingredients for 4 servings:
- 500 g flour, spaetzle flour or wheat flour type 405
- 2 tbsp semolina, durum wheat semolina
- 5 large eggs
- 1 tsp salt
- 2 half eggs – shells full of cold water
- some marjoram
- 200 g potatoes, boiled, grated, floury
- 200 g bacon, diced
- 2 small onions
- 1 small can of sauerkraut
- pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
very inexpensive – rustic – delicious
Make a smooth dough from flour, semolina, water, eggs, salt, a little marjoram, and pepper. Always use only as much flour as the water and eggs will absorb. Beat the dough until it bubbles. Now mix the cooked, cooled, grated potatoes into the spaetzle dough. Mix everything well again. Bring water to a boil in a large, wide pot with salt and a few drops of oil. Then add the dough in portions to the water. Scrape in either with a 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. Let the scraped portion bubble a few times, then lift it out with a wide slotted spoon and lift it, ladle and all, into a pot of cold water that has been prepared. Then place it on a plate and keep it warm. Prepare the remaining dough in the same way. Heat the sauerkraut and season to taste (just a little), or use leftover cabbage from the day before. In one pan, fry the bacon cubes. In another, fry the sliced onions until crispy. Arrange the potato spaetzle in layers with the cabbage on a deep platter and top with the fried bacon cubes and toasted onion rings. Serve with a juicy lettuce.
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