for 4 people

Dough

500 g	white flour
1 ½ tbsp	poppy seeds
1 ½ tsp	salt
2 ½ dl	beetroot juice
5	eggs

To cook

salted water, boiling

To serve

80 g	butter
¼ bunch	thyme, leaves torn off
4 tbsp	cream cheese with horseradish

How it's done

Dough

Mix the flour, poppy seeds and salt in a bowl, create a well in the middle. Combine the beetroot juice and eggs, gradually pour into the well while stirring, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

To cook

Gradually press the dough through a spaetzle sieve into simmering salted water. Cook the spaetzle until they float to the surface. Remove the spaetzle with a slotted spoon, drain.

To serve

Heat the butter and thyme leaves in a non-stick frying pan until the butter foams and smells nutty. Add the spaetzle to the pan, mix. Plate up the spaetzle, top with the cream cheese.

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