Italian pesto cheese spaetzle with arugula

Ingredients for 4 servings:

• 500 g flour
• 2 tsp salt
• 1 jar pesto, red (approx. 190 g)
• 4 eggs
• 220 g water
• 200 g mozzarella, grated
• 75 g arugula
• olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

For the spaetzle dough, mix the flour, salt, pesto, eggs, and water with a hand mixer or food processor until you have a thin dough. The dough has the right consistency when it rolls off a spoon. If the dough is too thick, simply add a little more water. Let the dough rest for 10 minutes. During this time, bring about 3 liters of water to a boil in a large saucepan. Wash the arugula. After the resting time, beat the spaetzle dough again and then, using a spaetzle board, a spaetzle press, or the Tupperware spaetzleria, add portions to the boiling water. The spaetzle are done when they float to the surface. Remove the finished spaetzle from the water with a slotted spoon into a sieve and drain well. Heat the olive oil in a pan and add the drained spaetzle. Toss well and then stir in the mozzarella. Cover and cook at low heat until the cheese melts. To serve, garnish the cheese spaetzle with some arugula and, if you like, add fried onions.