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Walnut spaetzle

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Ingredients for 4 servings:

  • 400 g flour
  • 100 g walnuts, ground
  • 125 ml water
  • 5 eggs
  • 1 pinch of salt
  • 30 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat all ingredients except the butter with a wooden spoon until the batter bubbles. I use a hand mixer, but that works too. Then let the batter rest for about 10 minutes. Bring salted water to a boil and press the spaetzle in batches through a spaetzle press or scrape them over a spaetzle board. Bring to a boil briefly, remove with a slotted spoon, and refresh in cold water. When all the spaetzle are cooked through, drain in a sieve and toss in the butter to warm through in a non-stick pan. Serve with plenty of sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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