for 4 people

Dough

220 g	chickpea flour
80 g	Maizena cornflour
10 g	ground psyllium
½ tsp	salt
3	fresh eggs, beaten
2 dl	water

Spaetzle

salted water, boiling

Spaetzle dish

	olive oil for frying
300 g	carrots, halved lengthways, then finely sliced
200 g	leek, cut into strips
¼ tsp	salt
1 ½ dl	lactose-free single cream
1 ½ dl	lactose-free milk
50 g	grated Parmesan
¼ tsp	nutmeg
¼ tsp	cayenne pepper
½ tsp	salt
a little	pepper

To serve

1 bunch

chives, finely chopped

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the eggs and water, mix. Using the K-beater on a food processor, quickly mix on a high setting until a moist dough is formed, cover and leave to stand at room temperature for 10 minutes.

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.

Spaetzle dish

Heat a little oil in a wide non-stick frying pan. Add the carrots and leek, stir fry for approx. 5 mins., season with salt. Remove, add a little oil to the same pan. Add the spaetzle, cook briefly. Return the vegetables to the pan, combine. Add the cream, milk and cheese, season, mix, heat through.

To serve

Plate up the spaetzle and vegetables. Sprinkle with the chives.

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