Töginger Spaetzle with Chickpea Flour

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Grind the chickpeas into flour in the moulinette and place them in a bowl with the wheat flour, don`t forget a pinch of salt.
Mix the flour with a little water until smooth and make a dough that is not too firm with the eggs, possibly add a little more water. Danger! the dough still swells up due to the pea flour.
Let it soak for at least 30 minutes.
Bring plenty of salted water to the boil in a large saucepan and press the dough into the water through a spaetzle sieve or slicer. Experienced people can also scrape the dough off the board.
Bring to the boil briefly and when the spaetzle swim on top, rinse with a slotted spoon from the cooking water in a bowl of cold water.
Swirl the spaetzle in a pan with clarified butter and reheat
Serve as cheese spaetzle or as a side dish to roasts.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.