October 18, 2018

After an incredible summer the days are getting quickly shorter. The nights are getting colder and the colourful season starts. You can see all the Austrians bringing their pumpkin cream soup, pumpkin fries, pumpkin casserole … to work – getting weird side glances from their non-Austrian colleagues about their pumpkin obsession. Yes, when it comes pumpkin we know no boundaries.


  • 400g flour
  • 350g pumpkin puree [about 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

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