1

Batter: Mix together the PureSpelt half-white flour, salt and nutmeg in a bowl and then form a hollow in the mixture. Pour the eggs and beetroot juice into the hollow. Briefly stir the batter, do not beat. Cover the bowl with a cloth and allow to sit at room temperature for 30 minutes.

2

Lay the batter in portions on a rinsed cutting board, cut the batter into spaetzli-sized pieces and allow them to fall into lightly boiling salted water or sieve the batter into the water through a special spaetzli (dumpling noodles) maker. Allow the spaetzli/dumpling noodles to simmer until they rise to the top of the water. Use a skimmer to lift out the spaetzli and place them in a dish, refine according to taste using the butter and cheese and then cover the dish and keep it warm. Process the remaining batter in the same way.

3

Dust the leek rings with flour and fry in the butter or olive oil until they are crispy. Distribute the rings evenly over the spaetzli/dumpling noodles and serve immediately while still hot.

Suggestions

The spaetzli are delicious when served together with a mixed salad, a vegetable platter, meat in a sauce or fish. Instead of beetroot juice use a half and half milk and water mixture or plain milk.

Source:

IG Dinkel, Judith Gmür-Stalder