John Myers
Ingredients for 4 servings:
- 300 g wheat flour
- 100 g hazelnuts, ground and roasted
- 8 eggs
- 1 tsp salt
- 1 pinch(s) nutmeg, freshly grated
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
First, roast the ground hazelnuts in a pan without fat until they smell pleasant. Then transfer them to a bowl. Once they’ve cooled a little, add all the remaining ingredients and beat the batter until it starts to bubble and falls off the spoon without tearing. This works best with a wooden spoon with a hole in the middle or a magic wand. Then let the batter rest for about 15 minutes. In the meantime, bring plenty of salted water to a boil and, using a board and spaetzle scraper or a spaetzle press, add the batter in portions to the boiling water and bring the spaetzle to a boil once. Skim off any spaetzle that float to the top with a slotted spoon. Continue in this process until all the batter is used up. Note: It tastes very good if you briefly fry the spaetzle in butter before serving.
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