Roasted Red Pepper Spatzle

Apologies for the lack of posts this past week! I was on vacation at Smith Mountain Lake in Virginia! Absolutely gorgeous week and so much fun with Ryan and my family. Although I did post a few different recipes during the week, they for some reason posted as an incorrect date, so if there are any that you may have missed, just head over to my "In the Kitchen" section of my blog and you'll find all of the recipes there.

This is one of the recipes that my mom, Emily, & I learned how to make during our cooking demonstration at the Omni Bedford Springs Resort last weekend! It was so delicious and fairly simple to make and I couldn't wait to try it out on my own. It's all about proportions to get the pasta correct so I'm providing the recipe that they gave us to take home. However, if you'd like to make this gluten free like I did, rather than use all purpose flour, use a blend of Gluten Free Pantry: French Bread & Pizza Mix along with a little bit of white rice flour. Mom & Emily both agreed that they actually preferred my gluten free version over their regular spatzle when the chef made it! Here's the recipe:

Take a whole red pepper and roast it. You can use a grill, a gas burner, or even a coil burner on a stove as long as its hot enough! You want the majority of the red pepper to be blackened so turn it occasionally so that all sides are charred. Take the roasted pepper and place it in a small bowl and immediately cover with plastic wrap. Mix together in a large bowl 4 large eggs, 1 ounce of shredded Parmesan cheese, and salt & pepper to taste. Add in 1 cup of flour and blend it all together. You are looking for just the right consistency. If gf then it will be a thicker batter, but if not it will be almost paste like. You can add water or flour to change up the consistency to what you need. Press the dough through a colander into boiling water (I used the holes of a cheese grater to get slightly bigger pieces of pasta!). When the pasta floats it's ready! Strain the pasta and put aside. Take the roasted pepper out of the small bowl and peel of the outer skin from the flesh. Try to clean the pepper as best you can then dice it into small pieces. Dice up a shallot as well (finely). Saute the roasted pepper and shallot in a few tablespoons of butter with salt and pepper (the chef used a TON so you really have free reign with how much you use depending on your taste for butter).Add in the cooked spatzle and a handful of parmesan cheese (he went crazy with parmesan too, so again, add as much as you like!). Saute until the parm is gooey and then serve!

ENJOY!