Buffalo worm spaetzle

Ingredients for 4 servings:

• 320 g wheat flour type 405 or spelt flour type 630
• 80 g flour (insect meal from buffalo worms or other insects)
• 2 tsp salt
• 2 pinches of nutmeg, freshly grated
• 400 ml mineral water, cold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan

Mix the flour, insect meal, salt, and nutmeg in a bowl. Add the mineral water and whisk vigorously with a wooden spoon until you have a smooth, viscous dough (the dough will be particularly fluffy with mineral water, but tap water will also work). Bring at least 1.5 liters of water to a boil. Pour about a quarter of the dough into the spaetzle grater and grate the dough into the boiling water. Stir briefly and remove the finished spaetzle with a slotted spoon as soon as they float to the top. Repeat until all the batter is used up. Keep the finished spaetzle warm in the meantime. Note: The spaetzle can be served with vegan cheese and fried onions, for example, as cheese spaetzle. The advantage of insect meal is that the insect is not visible in its entirety. In my experience, most people cope much better with it. It has a slightly nutty flavor and enhances the spaetzle with an extra portion of vitamins and high-quality protein. ATTENTION: If you are allergic to shellfish, mollusks, or house dust mites, you may also be allergic to buffalo worms and other edible insects!