Nut Spaetzle

Name: Nut Spaetzle
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 g Flour; 3 Eggs (size M); 7-10 Tbsp Salt; 150 ml Milk; 3 Egg yolk (size M); 9 TABLESPOONS Mineral water; 100 g Hazelnut kernels (with skin); 2 TABLESPOONS Butter; 7-10 Tbsp Oil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

375 g Flour
3 Eggs (size M)
7-10 Tbsp Salt
150 ml Milk
3 Egg yolk (size M)
9 TABLESPOONS Mineral water
100 g Hazelnut kernels (with skin)
2 TABLESPOONS Butter
7-10 Tbsp Oil

Directions

1
Mix flour, eggs, 1/2 tsp. salt, milk, egg yolks and mineral water to a tough dough. Let the dough swell for about 30 minutes. Coarsely chop the nuts. Bring a large pot of salted water to the boil. Press dough in portions through a spaetzle press into boiling water
2
Cook the spaetzle in lightly boiling water until they rise to the top. Lift them out with a skimmer, place them on an oiled baking tray and let them cool down. Process remaining dough in the same way
3
Melt butter in two portions in a very large pan, fry the spaetzle for 3-4 minutes, turning them over. Add one half of the chopped nuts to each portion. Arrange in a bowl
4
Waiting time approx. 25 minutes