Vegan Spätzle with pumpkin sugo.
- 320 g Flour - spelt or wheat
- 80 g Semolina - spelt or wheat
- 10 g Kala Namak
- 10 g Salz
- 0.2 g Tumeric
- 40 ml Oliveoil
- 300 ml Plant based milk (soy or oat)
- 100 ml Water
- Medium size pumpkin e.g. Hokkaido
- Two small onions
- Two cloves of garlic
- ~ 1 Tbsp. tomato paste
- Various herbs: oregano, basil, rosemary, thyme
Mix flour, semolina, Kala Namak, salt and turmeric in a bowl.
Add oil, milk and water to the bowl and stir until it becomes a homogenous dough.
Bring about 1.5 liters of water to boil. Put the dough on a wodden board that is wet with cold water.
With a cold, wet knife, cut the dough into small pieces and drop them into the boiling water.
Cook the spätzle until the float at the water surface. Use a sieve to remove the Spätzle from the water. Keep them warm.
In the meantime, peel pumpkin, garlic and onions and cut to desired size (smaller cooks faster). Heat a bit of oil in a pan and roast the onions and pumpkin cubes.
When the pumpkin starts softening, add tomato paste. Add some optional mustard and stir well. Add garlic and herbs of you choice. Add a sip of water if needed.
Let the sugo simmer until the pumpkin has softened to your liking. Add salt and pepper.
Mix with the spätzle and serve.