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🍽️ Spätzle with Herb and Nut Butter

532 kcal · 30 min · 4 servings

Ingredients

• 350 g spelt whole wheat flour
• 5 eggs
• salt
• nutmeg
• 20 g herbs (1 bunch; e.g. rosemary and parsley)
• 60 g butter
• 15 g ground hazelnut kernels (1 tbsp)

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Crack the eggs directly into the flour.
3. 3. Add 1 teaspoon of salt and some freshly grated nutmeg.
4. 4. Mix the ingredients vigorously using the dough hooks of a hand mixer or a cooking spoon.
5. 5. Keep stirring until the batter forms bubbles.
6. 6. If necessary, add a little cold water.
7. 7. The batter is ready when it falls off the spoon in a thick ribbon.
8. 8. Let the batter rest for about 10 minutes.
9. 9. Wash the herbs under running water.
10. 10. Shake the herbs dry.
11. 11. Finely chop the herbs.
12. 12. Bring water to a boil in a wide pot.
13. 13. Salt the boiling water.
14. 14. Press the spätzle batter in portions through a spätzle press or a spätzle slicer into the water.
15. 15. Let the spätzles come to a boil.
16. 16. Stir occasionally.
17. 17. Cook the spätzles until they float to the surface.
18. 18. Lift the spätzles out with a slotted spoon.
19. 19. Let the spätzles drain.
20. 20. Melt the butter in a large frying pan.
21. 21. Stir the nuts and chopped herbs into the butter.
22. 22. Toss the spätzles in the pan to coat them.
23. 23. Season the spätzles with salt.
24. 24. Divide the spätzles among 4 plates.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 532
• Protein: 20 g · Fett/Fat: 24 g · Carbs: 57 g