Beetroot Spätzle with Arugula and Walnuts

Ingredients

• 3 eggs
• 375 g spelt flour type 1050
• 200 ml beetroot juice
• Salt
• nutmeg
• Pepper
• 4 tbsp walnuts (15 g each)
• 1 bundle arugula (80 g)
• 2 tbsp butter (15 g)

Instructions

1. 1.

   Beat the eggs, spelt flour, beetroot juice, ½ tsp salt and freshly grated nutmeg in a bowl into a thick dough until it starts to bubble; add more flour or water if needed. The dough should run from the spoon but not tear. Let it rest for about 10 minutes while you roughly chop the walnuts and rinse, dry, and set aside the arugula.

2. 2.

   After resting, bring plenty of salted water to a boil in a large pot. Press portions of the dough through a spätzle press into the boiling water. Cook for about 2 minutes at medium heat, remove with a slotted spoon, shock in ice water, drain, and let rest. Repeat until all dough is used.

3. 3.

   Heat butter in a large pan over medium heat. Fry the spätzle for 4–5 minutes. Season with salt, pepper, and nutmeg, then garnish with walnuts and arugula.