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Pumpkin Seed Spaetzle(Austria)

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“Pumpkin seeds give earthy flavor and lovely color to this side dish. This recipe is part of New Austrian Cuisine, via Bon Appetit. The original recipe calls for pumpkin seed oil, but as it may be hard to find I have substituted sunflower seed oil. You will need a spaetale maker, ricer, or piping bag to make the spaetzle.”

Ingredients Nutrition

  • 12 cup shelled raw pumpkin seeds
  • 2 cups all-purpose flour, divided
  • 1 teaspoon salt
  • 34 cup water plus 2 tablespoons water
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon sunflower oil (plus additional for drizzling)
  • 14 cup butter (1/2 stick)
  • ground nutmeg


  1. Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin or sunflower seed oil(this might be good with walnut oil too) in large bowl. Stir in flour mixture.
  2. Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle(you can also use a rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle). . Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl.
  3. DO AHEAD:
  4. Can be made 2 hours ahead. Let stand at room temperature.
  5. Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
  6. Transfer spaetzle to large bowl. Serve with some sunflower seed oil or olive oil, or drizzle over some more butter.

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