“I think the first requirement of comfort food is that it elicits great memories. When I lived in Germany as an Army brat, there was a place down the block from our house called Rosie’s, and we were regulars there for Jagerschnitzel and spaetzle. I love these unique little noodles. I began making them years ago, and I’ve found that an aluminum pan with holes poked in it works best.”
Cook the bacon in a large saute pan over medium heat until crispy, 5 to 7 minutes. Reserve the bacon in the pan with the rendered fat.
In a large bowl, whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, the nutmeg, cayenne and baking powder to combine. Whisk together the eggs and milk in a small bowl, then stir into the dry mixture until smooth and uniform.
Bring 6 cups salted water to a boil in a large pot. Using a pointed chopstick, poke holes all over the bottom of a 9-inch aluminum pie pan to create a disposable spaetzle maker (make sure the holes are about 1/2 inch in diameter in order to push the dough through). Working in batches, push the dough through the holes, using a rounded bench scraper or rubber spatula, into the boiling water.
Stir and cook the spaetzle until they float, about 3 minutes. Remove with a slotted spoon and immediately toss in the pan with the bacon. Season to taste with salt and pepper and garnish with parsley. Serve immediately.
Tools You May Need
Photograph by Ryan Liebe
Tools You May Need
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