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1
Finely grind pumpkin seeds with 1/2 cup flour in processor.
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2
Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend.
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3
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.
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4
Stir in flour mixture.
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5
Bring large pot of salted water to boil.
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6
Working in batches, spoon batter into potato ricer or spaetzle maker.
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7
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).
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8
.
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9
Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes.
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10
Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water.
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11
Transfer to large bowl.
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12
DO AHEAD:.
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13
Can be made 2 hours ahead.
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14
Let stand at room temperature.
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15
Melt butter in large skillet over medium heat.
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16
Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes.
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17
Season with salt and pepper.
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18
Transfer spaetzle to large bowl.
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19
Serve with some sunflower seed oil or olive oil, or drizzle over some more butter.
