Beetroot Spätzle

First, peel the beetroot and cut them into quarters. This makes them easier to blend.

Place the quartered beetroot into a blender and blend until you achieve a perfectly smooth purée. Set aside.

In a large mixing bowl, combine the flour, 20 g salt, 10 g black pepper, and the finely grated nutmeg.

Add the 9 eggs, 200 ml milk, and the prepared beetroot purée to the dry ingredients.

Mix everything thoroughly until a medium-thick, elastic dough forms. The consistency is key: it shouldn't be too thick or too runny, ensuring it passes well through the spätzle maker.

Bring a large pot of salted water to a boil over high heat.

Working in batches, press the spätzle dough through a spätzle maker directly into the boiling water.

Stir occasionally to prevent the spätzle from sticking to the bottom of the pot.

The spätzle are cooked when they float to the surface of the water. Remove them immediately with a slotted spoon.

Briefly rinse the cooked spätzle under cold water to prevent them from sticking together.

If serving immediately, melt some butter in a pan and quickly fry the spätzle until lightly golden and heated through.

For later use, let the cooked spätzle cool completely, then portion them into freezer bags and store in the freezer for quick meals.