Hazelnut Spaetzle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g wheat flour
- 100 g hazelnuts, round and roasted
- 8 egg (s)
- 1 teaspoon salt
- 1 pinch (s) nutmeg, freshly grated
Print Recipe
Pin Recipe 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.
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