Herb Spätzle with Parmesan

Ingredients

• 10 g parsley (0.5 bunch)
• 10 g chives (0.5 bunch)
• Salt
• 6 Eggs
• nutmeg
• 400 g spelt whole‑grain flour
• 130 ml sparkling mineral water
• 15 g Butter (1 tbsp)
• 2 tbsp olive oil
• 60 g Parmesan (1 piece; 30% fat in the rind)

Instructions

1. 1.

   Wash herbs, pat dry and finely chop. Mix herbs with eggs, salt and a pinch of freshly grated nutmeg. Stir in flour, add mineral water and whisk.

2. 2.

   Beat dough vigorously with a sturdy wooden spoon for about 5 minutes to incorporate air and create bubbles. Let dough rest for 5 minutes. If the dough runs off the spoon without tearing, it is ready; add more water or flour if needed.

3. 3.

   Press dough portions into boiling salted water using a spätzle press. Cook spätzle 2–3 minutes over low heat. Remove with a slotted spoon, shock in cold water and drain.