Walnuss-Spätzle   (Walnut Spätzle)

Toast walnuts in a pan (without oil or butter), being careful not to burn the walnuts. Allow to cool. In a food processor, finely grind the toasted walnuts.

Sift the flour.

Combine eggs, walnut oil, mineral water, salt, and nutmeg. Fold in the sifted flour and ground walnuts until a tough, smooth dough develops.

Using a wooden spoon, vigorously mix the dough for at least 5 minutes, until bubbles form.

Push the spätzle dough through a spätzle maker (this resembles a potato ricer and can be purchased at many German delicatessens or a specialty cooking stores). If you don't have one or can't find one, you can get the same effect by pushing the dough through the holes of a colander. Or you can cut the dough into strands on a wooden kitchen board.

Bring a large pot of salt water to boil. Reduce heat so that remains hot but stops boiling. Fill a large bowl with cold water

Drop spätzle into hot, salted water. Cook uncovered. As the spätzle begin to rise to the surface of the pot, remove them with a slotted spoon and put them in the cold water to stop them from cooking.