Whole Wheat Spaetzle

Ingredients

• 250 g whole wheat flour
• 150 g Type 550 wheat flour
• 4 medium eggs
• 1 egg yolk
• 250 ml sparkling mineral water (or milk)
• nutmeg
• Salt
• 3 sprigs sage
• 50 g butter
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Mix both flours in a bowl. Separate one egg white. Add the four whole eggs and one yolk to the flour mixture, setting aside the fifth egg white for another use.

2. 2.

   Add mineral water or milk to the flour and beat with a wooden spoon into a smooth, supple dough; add more liquid if needed. Continue beating for 2-3 minutes until bubbles form. Grate some nutmeg and salt directly into the dough. Let the dough rest at least 15 minutes.

3. 3.

   Bring plenty of salted water to a boil in a large pot. Press the dough through a spaetzle press into the boiling water. Cook the spaetzle for 1–2 minutes.

4. 4.

   Remove the spaetzle with a slotted spoon, immediately rinse under cold water and drain well in a colander. Repeat until all dough is used.

5. 5.

   Wash the sage, shake dry, pluck the leaves and roughly chop them.

6. 6.

   Heat butter and oil in a large non‑stick pan. Add the sage.

7. 7.

   Add the spaetzle and fry over medium heat for 2–3 minutes, seasoning with salt and optional nutmeg to taste.