Butter spätzle with hazelnuts

Name: Butter spätzle with hazelnuts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Flour; 3 eggs + 3 egg yolks (Gr. M); 7-10 Tbsp Salt; 150 ml Milk; 9 TABLESPOONS Mineral water; 7-10 Tbsp Oil; 100 g Hazelnut kernels; 4-6 Tbsp Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Flour
3 eggs + 3 egg yolks (Gr. M)
7-10 Tbsp Salt
150 ml Milk
9 TABLESPOONS Mineral water
7-10 Tbsp Oil
100 g Hazelnut kernels
4-6 Tbsp Butter

Directions

1
Mix flour, eggs, egg yolk, 1⁄2 tsp. salt, milk and mineral water to a tough dough. Let the spaetzle dough swell for about 30 minutes.
2
Bring plenty of salt water to the boil in a pot. Press dough in portions through a spaetzle press into the boiling water. Let the spaetzle simmer until they rise to the surface. Lift them out with a skimmer, let them drain and put them on an oiled baking tray.
3
Process the remaining dough in the same way.
4
Roughly chop the nuts. Roast them in a pan without fat and take them out. Heat the butter in the pan. Sauté the spaetzle in it in portions for 3-4 minutes, season with a little salt. Mix in the hazelnuts.