PUMPKIN SPÄTZLE
400 g flour
350 g pumpkin puree
[1 medium Hokkaido]
4 eggs
salt
black pepper
pinch nutmeg
4 springs rosemary
_ preheat oven to 190°C [375°F]
_ cut pumpkin in half and remove seeds
_ place rosemary inside the pumpkin
_ place cut side down on a baking sheet on a baking tray
[the pumpkins will loose quite some liquid]
_ roast in the oven for 50 to 60 minutes until flesh is soft and fragrant
[if you poke the pumpkin with the finger it should easily dent]
_ remove from the oven and leave to cool a little
_ use a spoon to scoop out the flesh [discard of the skin]
_ weight out 350g of the pumpkin and combine with the other ingredients
_ whisk thoroughly until you get a smooth dough
_ cover and leave to rest for 30 minutes
_ bringt a big pot with salt water to a boil
_ once it boils put a small portion of dough into the ‘Spätzlehobel’
_ move the dough compartment up and down slowly
_ once all dough has dripped into the water and floated to the surface transfer the ‘Spätzle’ to a sieve
_ do the same with the remaining dough
_ quickly rinse ‘Spätzle’ under cold water
_ serve as a side dish or mix with some grated mountain cheese for cheese-spätzle
KÜRBIS SPÄTZLE
400 g Mehl
350 g Kürbispüree
[1 mittlerer Hokkaido]
4 Eier
Salz
schwarzer Pfeffer
Priese Muskatnuss
4 Zweige Rosmarin
