Summary

Ingredients

• 325 g wheat flour
• 175 g chickpeas, dried and made into flour
• 4 egg (s)
• salt
• Water, as needed
• Clarified butter

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Instructions

1. 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.
2. 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.
3. Let it soak for at least 30 minutes.
4. 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.
5. 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.
6. Swirl the spaetzle in a pan with clarified butter and reheat
7. Serve as cheese spaetzle or as a side dish to roasts.