Walnut Spaetzle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 100 g walnuts, round
- 125 ml water
- 5 egg (s)
- 1 pinch (s) salt
- 30 g butter
Print Recipe
Pin Recipe Instructions
- Beat all the ingredients except the butter with a wooden spoon until the batter starts to bubble. I do it with the hand mixer, it works too. Then let the dough rest for about 10 minutes.
- Bring salt water to the boil and press in the spaetzle in portions using a spaetzle press or scrape it over a spaetzle board. Bring to the boil briefly, remove with a slotted spoon and rinse in cold water.
- When all the spaetzle are done, drain in a colander and toss in the butter in a coated pan to warm up.
- Serve with a lot of sauce.
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