Put on a pot of water and make it simmer. Meanwhile, mix flour and beetroot powder in a bowl. Now add eggs, salt and water and process it into a smooth dough. With the help of your spaetzle sieve, rub the dough into the boiling water – as soon as they float on the surface of the water, they are ready.

Let the butter melt in a pan and sauté the sliced onion until translucent. Now extinguish it with a small creator spaetzle water and put the finished spaetzle, the finely grated bulkhead and "black gold" in
the pan. Mix again briefly and decorate with finely chopped chives and spring leeks.

Meal & #stayspiced

Hint: Smoked Scots is a cheese made in the Alpine region from whey and buttermilk. It convinces gourmets with its unique character.