Pumpkin Spaetzle Made from Rye Flour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g pumpkin meat (Hokkaido)
- 200 g rye flour, whole rain
- 2 medium egg (s)
- milk
- salt and pepper
- Water (salt water)
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and remove the seeds. Cover and cook in the microwave with 2 - 3 tablespoons of water at 1000 W for approx. 5 minutes. Then puree the pumpkin with a fork or hand blender.
- Allow to cool slightly. Then add the rye flour, the 2 eggs, salt, pepper and enough milk to make a very viscous dough.
- Use a spaetzle slicer to rub into a saucepan with lightly salted water (or vegetable stock). Bring to the boil once and lift out with a slotted spoon.
- The spaetzle can be used to make classic cheese spaetzle, but they are also suitable as a side dish for anything.
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