Hazelnut Spaetzle

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First we roast the ground hazelnuts without fat in a pan until they smell pleasant. Then we put them in a bowl. After they have cooled a little, we add all the remaining ingredients and beat the dough until it starts to bubble and falls tough from the spoon without tearing. This works best with a wooden spoon with a hole in the middle or a magic wand. Then let the dough rest for about 15 minutes.
In the meantime, bring plenty of salted water to the boil and add the dough to the boiling water in portions with a board and spaetzle scraper or a spaetzle press and bring the spaetzle to a boil. Skim off the spaetzle floating on top with a slotted spoon. Continue in this way until the batter is used up.
Note: It tastes very good if you briefly brown the spaetzle in butter before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.