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
- 325 g wheat flour
- 175 g chickpeas, dried and made into flour
- 4 egg (s)
- salt
- Water, as needed
- Clarified butter
Print Recipe
Pin Recipe 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.
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