Swabian poppy seed spaetzle

Ingredients for 4 servings:

• 300 g flour
• 4 m.-sized eggs
• 2 pinches of salt
• 150 ml water
• 70 g butter
• 2 tbsp rum
• 8 tbsp poppy seeds
• 3 tbsp raisins
• 1 tbsp sugar
• powdered sugar for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For poppy fans and those who want to become one.

Make a spaetzle dough from the flour, eggs, salt, and water and beat well. The dough should be relatively firm, not too runny. Heat salted water in a large pot. Once the water boils, add the dough little by little to the water using a spaetzle press or scraping it off a board. As soon as the spaetzle float to the top, they’re done. Then sift out the spaetzle. Repeat this process until all the spaetzle are done. Grind the poppy seeds, if they aren’t already ground. Heat the butter in a hot pan and add the rum, poppy seeds, raisins, and sugar. After a few minutes, add the spaetzle, mix everything together, and serve after 2-3 minutes. Sprinkle with powdered sugar, if desired. The dish tastes even better the next day. It’s also delicious to soak the raisins in rum the day before.