Summary

Ingredients

• 200 g pumpkin meat (Hokkaido)
• 200 g rye flour, whole rain
• 2 medium egg (s)
• milk
• salt and pepper
• Water (salt water)

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Instructions

1. 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.
2. Allow to cool slightly. Then add the rye flour, the 2 eggs, salt, pepper and enough milk to make a very viscous dough.
3. 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.
4. The spaetzle can be used to make classic cheese spaetzle, but they are also suitable as a side dish for anything.