Summary

Ingredients

• 500 g pumpkin meat, pureed, boiled e.., Hokkaido
• 500 g spelled flour
• 1 tablespoon salt
• 5 egg (s)
• Parmesan, freshly grated
• olive oil

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Instructions

1. 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.
2. 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.
3. When all the spaetzle are ready, distribute on plates and sprinkle with freshly grated Parmesan.
4. Tomato or cheese sauces also go well with this.