Season
All Year

Occasions
Lunch
Dinner

Estimated
Time
ca. 30 min


Buckwheat
Spaetzle.


Ingredients for 1 serving

5 tbsp
Buckwheat flour

1 tbsp
Flaxseed flour*

little
Rock salt

2 tsp
Sesame oil

6 tbsp
Water

  1. Bring water to boil in a medium height pan.

  2. Meanwhile, put all the ingredients in a bowl and mix them to a thick, viscous and slow-moving batter. Add water if needed.

  3. If on hand, use a special spaetzle–siev. If not, use a colander with large holes. Place the item on top of the pot with the boiling water in it. With a spatula, press the batter through the holes of the sieve directly into the water.

  4. The spaetzle will rise and float on the surface. Remove them out of the water with a slotted spoon or, when all batter is used, drain the entire content through a fine-mesh sieve. Choose one or the other method, depending on how much spaetzle you want to make.

  5. Optional: Heat 1 tbsp. sesame oil in a coated pan an add the drained spaetzle. Stir well and regularly to fry them from all sides. Add salt as needed.

How
to

Combine with red cabbage (to get a full meal).

Combine with savoy cabbage (as seen on the image).

* never overdo flaxseed.