Pumpkin Spaetzle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat, pureed, boiled e.., Hokkaido
- 500 g spelled flour
- 1 tablespoon salt
- 5 egg (s)
- Parmesan, freshly grated
- olive oil
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt in a bowl. First stir the eggs, then the pumpkin puree into the flour. Stir the dough for a good five minutes, then cover it and let it rest for 30 minutes.
- Use the spaetzle slicer to spread the dough in portions into boiling salted water. When the spaetzle rise to the surface, they are done. Remove with a slotted spoon and pour some olive oil over it. Keep warm.
- When all the spaetzle are ready, distribute on plates and sprinkle with freshly grated Parmesan.
- Tomato or cheese sauces also go well with this.
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