SPÄTZLE WITH BACON AND GRUYÈRE
BY LYNN CRAWFORD AND LORA KIRK
If you have never made spätzle, get ready to make it rain! This tiny, tender egg noodle is made by grating the dough into boiling water. At home, we use a perforated hotel pan, but using a colander or sieve yields the same pro results. What makes spätzle stand out from other pasta is its pillowy consistency (similar to gnocchi, but not as dense or chewy) and its ability to take on bold flavours. Lots of caramelized onions, bacon, and Gruyère cheese transform the spätzle into a creamy dish so good that it might move up the ranks to a main. Serves 4 to 6
1 cup whole milk or water
4 large eggs
2¼ cups all-purpose flour
2 tsp kosher
