“Buckwheat flour is ground from the seeds of a plant originating in Asia, has an earthy, slightly sour flavor that is usually tempered in commercial products by the addition of a little wheat flour”
3/4 cup all-purpose flour
1/4 cup buckwheat flour
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
2 large eggs
1/4 cup milk/water
In a bowl, combine the flours with the nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. In a medium bowl, whisk the eggs with the milk, then whisk the mixture into the flours. Cover the batter and let rest at room temperature for 30 minutes.
Bring a large pot of salted water to a boil. Using the Nanas Spaetzle Maker, run the mixture through with the paddle. Simmer the spaetzle until tender, 2/3 minutes. When cooked, drain in a colander and rinse wiht cold water.
This recipe tastes better with sauteing the spaetzle in a little butter and olive oil.
In a large nonstick skillet, melt the butter in the olive oil. Add the spaetzle and cook over high heat until browned on the bottom, 2 minutes. Stir and cook until browned all over, 1 minute longer. Season with salt and pepper and keep warm.