Buckwheat Spaetzle with Baked Vegetables

5 from 3 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 225 g Whole grain buckwheat flour
  • 125 g Durum wheat flour (semola di grano duro)
  • 3 Pc. Eggs
  • Salt
  • Water
  • 1 Msp Nutmeg

Oven baked vegetables

  • 500 g Brussels sprouts (Brussels cabbage)
  • 2 Pc. Beetroot
  • Salt
  • 2 tbsp Balsamic vinegar or balsamic vinegar
  • 3 tbsp Olive oil
  • 1 Twigs Rosemary
  • 75 g Bacon
  • 1 Pc. Onion small


  • 700 gr Pork tenderloin
  • Clarified butter z. roast meat
  • Salt pepper


  • 0,5 Pc. Lemon (juice)


Oven baked vegetables

  • Clean and halve the Brussels sprouts. Peel the beetroot (raw) and cut into slices. Season with vinegar and oil and let it steep for a moment. Salt a little. Chop the rosemary and sprinkle over it. Cook in the oven on the baking tray lined with baking paper or in a baking dish at 200 ° C for 30 minutes.

Buckwheat spaetzle

  • Weigh, mix and season the two types of flour. Grate some nutmeg on top. Add the eggs. Save half an eggshell. Measure 2 bowls of water with it and add to the dough. Stir. Possibly add another eggshell of water if the dough is too firm. The dough is a little thinner than usual, as the buckwheat swells less or not at all.
  • Because of the "thin" dough, I decided not to scrape from the start and pressed the spaetzle. To do this, boil water, add salt and press the dough in with the spaetzle press. Bring to the boil and remove with the slotted spoon. Drain. Do the same with the second portion.

Side dish of pork tenderloin

  • Heat the clarified butter in a pan. Cut the pork fillet into 8 equal portions, season with salt, pepper and fry so that it is still pink inside. Take out and keep warm for a short time.
  • Fry the bacon and onion in the pan. Toss the spaetzle with an additional piece of butter. Pour in the lemon juice. Switch off the stove. Arrange the oven vegetables with the spaetzle and the meat on plates.


  • There are sobame masters in Japan who get noodles made from 100% buckwheat. This is a complex process and the product is correspondingly expensive. A content of 80% is therefore the standard. The rest is wheat flour because of its swelling properties. The same goes for pizzocheri. The higher the wheat content, the cheaper the product, but also the less taste. It's worth doing it yourself. In the recipe, the content is still 62%.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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