Homemade spaetzle with bacon sauce

Ingredients for 4 servings:

• 500 g wheat flour
• 1 tsp salt
• 5 eggs
• 120 ml water, lukewarm
• 100 ml carbonated mineral water
• some butter
• 1 large onion(s)
• 1 clove(s) garlic
• 200 g bacon, lean, diced, or ham
• 2 tbsp butter
• 2 tbsp flour
• 300 ml milk or cream
• some broth
• n. B. herbs
• n. B. cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Spätzle: Place flour, salt, eggs, and water in a bowl and beat vigorously for about 10 minutes until air bubbles form. Let the dough rest for 10 minutes, then beat vigorously again. The dough should stretch without tearing. Place portions of dough onto a spätzle board and scrape spätzle into a large pot of boiling salted water. When a portion floats to the top, remove it and let it drain in a sieve. Occasionally add a little butter to the cooked spätzle to prevent them from sticking together. Continue this process until all the dough is used up. Bacon sauce: Melt the butter in a pot and add the bacon along with the onions and garlic. Lightly fry, add the flour, and sweat again. Deglaze with milk or cream and season with salt and pepper. Depending on the consistency, 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 desired. A fresh green salad goes well with it.