Vegan spaetzle

Ingredients for 2 servings:

• 1 cup soy flour, unsqueezed, loosely filled
• 500 ml water
• 1 cup durum wheat semolina or soft wheat semolina
• 1 tsp Kala Namak
• 1 tsp turmeric
• 3 cup(s) flour (spaetzle flour) or type 550

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

For the specified amount, I used a 200 ml cup. Any cup will do, just make sure the ratio is correct. Mix all ingredients except the flour. Gradually add the flour while stirring vigorously until the batter bubbles. This won’t be as noticeable as with regular egg noodles, but it will still be easily noticeable. Then scrape the batter into boiling salted water using a spaetzle board. Alternatively, you can use a spaetzle press or potato ricer. The spaetzle are ready when they float to the surface. Kala Namak is Indian black salt with a distinct sulfur flavor and is ideal for imparting an eggy flavor to vegan “egg dishes.” It can also be substituted for regular table salt, but the egg flavor will be lost.