Cook the spaetzle according to the instructions on the packet, drain and drain well (!).
In the meantime, roast the ground hazelnuts in a dry pan over medium heat. Only when the hazelnuts are roasted and fragrant, the butter and a little salt are added and everything is mixed together again. The drained spaetzle are now tossed in the nuts and as many of the spaetzle as possible are coated.
I like this variant with roulades or beef goulash.
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