for 4 people

Dough

350 g	white flour
1 sachet	saffron
1	organic lemon, use grated zest
¾ tsp	salt
2 dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs

Spaetzle

salted water, boiling

Spinach

30 g	butter
250 g	leaf spinach
1 dl	water
1 sachet	saffron
½ tsp	salt
a little	pepper

To serve

40 g	almonds, roasted, coarsely chopped

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt, then make a well in the centre. Whisk together the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

Spaetzle

In batches, press the dough through a spaetzle sieve into the gently simmering salted water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.

Spinach

Melt the butter in a non-stick frying pan and simmer until it smells nutty. Add the spinach, allow to wilt. Pour in the water, cover and simmer for approx. 2 mins. Add the saffron, season.

To serve

Add the spaetzle to the spinach, mix, heat through. Plate up the spaetzle, scatter the almonds on top.

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