John Myers
Pumpkin Seed Spaetzle
The perfect pumpkin seed spaetzle recipe with a picture and simple step-by-step instructions.
- 300 g Sifted flour type 550
- 70 g Ground pumpkin seeds
- 2 Eggs
- 250 ml Milk
- 3 tbsp Pumpkin Seed Oil
- 1 tsp Salt
- Put all the ingredients in a large bowl and stir well. When everything is well connected, whip the mixture thoroughly with a whisk until it forms large bubbles. Let the dough rest (swell) for about 30 minutes at room temperature. Then whip again briefly and vigorously before further processing.
- Bring plenty of water to the boil in a large saucepan. Only add salt when it is boiling, because it takes much longer with salt.
- Either press the dough into the water with a spaetzle press or spread it flat on a moistened board and scrape into the bubbly water from the lower narrow side with a spatula. The cooking point is reached when the spaetzle have risen to the surface.
- Lift the spaetzle out of the water or pour it off and rinse with cold water. Drain well, then toss in butter or fry lightly.
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