Töginger Spätzle with chickpea flour

Ingredients for 8 servings:

• 325 g wheat flour
• 175 g chickpeas, dried and processed into flour
• 4 eggs
• Salt
• Water, as needed
• Clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a special taste experience

Grind the chickpeas into flour in a food processor and add to a bowl with the wheat flour; don’t forget a pinch of salt. Mix the flour with a little water until smooth and then make a dough with the eggs, not too firm; add a little more water if necessary. Be careful! The pea flour will cause the dough to swell. Leave to stand for at least 30 minutes. Bring a large pot of salted water to a boil and press the dough into the spaetzle using a spaetzle sieve or grater. Experienced pasta lovers can also scrape the dough from a board. Bring to a boil briefly and when the spaetzle float to the top, refresh them with a slotted spoon in a bowl of cold water. Toss the spaetzle in a pan with clarified butter and reheat. Serve as cheese spaetzle or as a side dish to roasts.