½cupnut milkpreferably left over from leaching the acorns, or use milk or water
Instructions
Combine all ingredients and mix well until smooth with no lumps. Working in batches, press the batter through holes of a colander into simmering water seasoned lightly with salt and cook for 30 seconds.
Remove the spaetzle and drain well, then toss lightly with oil, cool, cover, and refrigerate until needed. I like to reheat the spaetzle in butter with chives and parsley at the end.
Notes
While any acorn flour can work here, cold-leached acorn flour will be the best. Acorn starch is a very different product and can't be substituted.