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Spaetzle with ham and leek
Spaetzle with ham and leek
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Homemade pasta with fridge-clean-out sauce - get creative!
Ingredients:
  • 1 leek, trimmed, thinly sliced or 1⁄4 cup sliced shallots
  • 250g baby spinach leaves, kale or silverbeet, shredded
  • 2 eggs, lightly whisked
  • 80ml (1/3 cup) milk
  • 185ml (3/4 cup) pouring cream
  • 150g ham, pancetta or chorizo, chopped
  • Finely grated parmesan, to serve
  • 340g (2 1/4 cups) plain flour
  • 1.20 gm salt
  • Pinch baking powder
  • Extra virgin olive oil, for frying
  • 2 garlic cloves, finely chopped
  • Pinch ground nutmeg
Instructions:
  • In a large bowl, whisk together the flour, salt, and baking powder. Create a well in the center and add the egg and milk. Gently stir until just combined.
  • Divide the dough in half and roll each portion into a 5mm-thick rectangle on a lightly floured surface. Cover and let rest for 30 minutes.
  • 1. Bring a large pot of salted water to a boil. 2. Drop small strips of dough into the boiling water using a sharp knife. 3. Cook until the spaetzle floats to the surface, then remove with a slotted spoon and drain in a colander. 4. Return all spaetzle to the boiling water and cook for 5 minutes. 5. Drain before serving.
  • In a large frying pan over medium heat, warm oil. Saute leek and garlic until soft, about 2 minutes. Pour in cream and simmer until slightly reduced, about 2 minutes. Add spaetzle and continue to simmer over low heat, stirring, until spaetzle is coated with cream, about 5 minutes. Stir in spinach, ham, and nutmeg, cooking for an additional 2 minutes until warm. Season with salt and pepper. Serve with a sprinkle of parmesan.

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