Pumpkin Seed Spaetzle
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
60
Spice
40
Sweetness
48
Sourness
45
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Finely grind pumpkin seeds with 1/2 cup flour in processor
2
Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend
3
Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin seed oil in large bowl
4
Stir in flour mixture
5
Bring large pot of salted water to boil
6
Working in batches, spoon batter into potato ricer or spaetzle maker
7
Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle
8
Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes
9
Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water
10
Transfer to large bowl
11
Do ahead Can be made 2 hours ahead
12
Let stand at room temperature
13
Bring large pot of salted water to boil
14
Working in batches, spoon batter into potato ricer or spaetzle maker
15
Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle
16
Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes
17
Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water
18
Transfer to large bowl
19
Do ahead Can be made 2 hours ahead
20
Let stand at room temperature
21
Melt butter in large skillet over medium heat
22
Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes
23
Season with salt and pepper
24
Transfer spaetzle to large bowl
25
Drizzle pumpkin seed oil over and serve
26
Finely grind pumpkin seeds with 1/2 cup flour in processor
27
Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend
28
Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin seed oil in large bowl
29
Stir in flour mixture
30
Bring large pot of salted water to boil
31
Working in batches, spoon batter into potato ricer or spaetzle maker
32
Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle
33
Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes
34
Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water
35
Transfer to large bowl
36
Do ahead Can be made 2 hours ahead
37
Let stand at room temperature
38
Bring large pot of salted water to boil
39
Working in batches, spoon batter into potato ricer or spaetzle maker
40
Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle
41
Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes
42
Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water
43
Transfer to large bowl
44
Do ahead Can be made 2 hours ahead
45
Let stand at room temperature
46
Melt butter in large skillet over medium heat
47
Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes
48
Season with salt and pepper
49
Transfer spaetzle to large bowl
50
Drizzle pumpkin seed oil over and serve
51
Also known as pepitas; available at many supermarkets and at natural foods stores and Latin markets
52
** Available at specialty foods stores and from culinarydistrict
53
Com
54
Also known as pepitas; available at many supermarkets and at natural foods stores and Latin markets
55
Also known as pepitas; available at many supermarkets and at natural foods stores and Latin markets
56
** Available at specialty foods stores and from culinarydistrict
57
Com