• 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)

    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 bringing 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.