Spinach Spaetzle

Mix semolina, flour, eggs, salt and spinach, add water little by little and meanwhile beat the dough until it bubbles. Grate the dough through the button sieve into boiling water. Meanwhile, pull the dumplings until they float on the surface of the water. Remove and cool in cold water. Warm up in butter before serving.

Our tip: Use the young, tender spinach from the farmers’ market!

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