Spaetzle with parmesan, hazelnuts and garlic

Spaetzle with parmesan, hazelnuts and garlic Northern European noodles get a slick makeover here with salty parmesan, creamy hazelnuts and a garlicky punch.

Olia Hercules, oliahercules.com

Serves 2

250g plain flour 2 eggs, lightly beaten 150ml water 70g hazelnuts, toasted and finely chopped ½ small bunch parsley, finely chopped 1 garlic clove, finely chopped 2 tbsp olive oil 50g parmesan, finely grated

1 Put the flour and eggs in a large bowl and mix roughly, then add 150ml water and mix vigorously. It should drip, but not be too thin.

2 Mix the nuts, parsley, garlic, oil and parmesan in a large bowl and set aside.

3 Boil a large pot of water and add some salt. When the water is boiling, hold a colander above and push ⅓ of the mixture through. The batter will resemble uneven wriggly worms. Lift the spaetzle out with a slotted spoon and drop into the garlicky oil. Repeat until all the batter is used up, then serve.

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