Pumpkin Seed Spaetzleaustria Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Steps:

• 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.
• 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.
• DO AHEAD:.
• Can be made 2 hours ahead. Let stand at room temperature.
• 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.
• Transfer spaetzle to large bowl. Serve with some sunflower seed oil or olive oil, or drizzle over some more butter.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
• Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

Steps:

• To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
• Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
• Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
• Let cool. Seeds will keep in an airtight container at room temperature for 1 week.