Wholemeal Spaetzle with Saffron Prawns

Cook Time 25 minutes + 1 hour resting

Servings 4


125g wholemeal flour

125g tipo 00 plain flour

125ml milk

15g butter, melted

3 eggs

Pinch nutmeg

Salt & pepper


30g butter

A small pinch saffron

4 large green prawns, peeled, deveined, and chopped into bite sized pieces

1 handful of soft herbs (dill, parsley, tarragon)

A small handful of finely grated parmesan


Combine both flours in a large bowl and add a pinch of salt, pepper, and nutmeg. Make a well in the centre.

In a large bowl whisk together the milk, butter and eggs. Whisk the two flours into the wet ingredients until there are no lumps. It should be the consistency of cake batter and elastic. Cover with cling film and rest in the fridge for 1 hour or overnight.

If too thick after resting just a little more milk.

Heat a pan over medium heat and melt butter with the saffron until it is foaming. Add the prawns and capers and then remove them from the heat.

To cook the spaetzle, bring a large pot of salted water to a boil. Set a colander over the pot and add batter to it. Using a spatula, force the batter through the holes to form droplets. You may need to do this in batches. Once they rise to the surface, they are ready (about 1-2 minutes).

Use a slotted spoon to drain excess water and place them into the pan of butter and prawns. Return to medium heat and toss to coat everything together. Remove from the heat and add herbs and parmesan. Toss and then serve.


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