ingredients & preparation

• 120 g finely milled buckwheat flour
• 80 g wheat flour
• 100 ml water
• 1 tbsp oil
• 2 eggs (Altes Gang Wirtshaus farm)
• 1 pinch Martelltal Valley herb salt (Innertasahof farm)
• 1 pinch of ground nutmeg
• 80 g pancetta (Niederhof farm)
• 1 tbsp oil
• 125 ml cream
• 50 g mountain cheese (Niederhof farm)

Preparation:
- Blend the flour, spices, water, oil and eggs into a smooth batter until firm. When you lift the dough with a wooden spoon, it should fall heavily. Allow the dough to rest a bit.
- Bring a pot of salted water to the boil. Press the dough through a spatzle slicer and let the pieces drop into the hot water. After bring-ing the spatzle to the boil, remove and wash them with running water.
- Cut the pancetta into thin strips and baste in a little oil. Add cream and allow it to reduce.
- Toss in the spatzle and sprinkle a little fresh mountain cheese over it before serving.