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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