Spaetzle

 Ingredients

• 2 c flour (gluten free was kind of gummy, not great)
• 1.5 t salt
• 1/8 t ground nutmeg
• 1/8 t black pepper
• 3/4 c milk
• 4 eggs
• olive oil

Method 

1. Stir together dry ingredients. Add milk and eggs and mix well. Allow batter to rest for 15 minutes. 

2. Bring a pot of water to a boil. Add 1 T salt to the pot and reduce to a simmer. Push dough through a spaetzle maker or colander with holes at least 1/4 in wide (or drop dough by teaspoonful) into water. Cook 3-4 min (it will rise to the surface when cooked). Remove with a slotted spoon. When cool, toss with a little olive oil to prevent sticking.  

Sweet corn, bacon and fresh sage

 Made to accompany homemade spaetzle or pasta

Ingredients

• 1/3 c. minced bacon 
• butter as needed
• 2 T fresh sage 
• pepper
• 2.5 c sweet corn
• 1/4 c dry white wine (sherry was good too)
• 1/4 c broth 
• 1/4 Parmesan, extra for garnish

Method

1. Cook bacon (can cook with 1 t butter or without). 

2. Add sage, pepper, corn, and then wine. Once wine has evaporated, add broth, 1 T butter, and parmesan.

3. Add to pasta or spaetzle and serve with extra parmesan.