Mix wheat flour, durum wheat semolina, kala namak salt, turmeric, nutmeg and pepper in a bowl. Add the oil, vegetable milk and water and beat with a wooden spoon until it forms a uniform dough and bubbles. It is easier with a food processor.

Bring 2 l of water to the boil in a large pot, pour about ¼ of the dough onto the spatula sieve and press the dough through the holes with a spatula.

Stir briefly and fish out the spaetzle floating on top with a skimmer or sieve. Drain well so that they do not become sticky.

Repeat steps 2 and 3 with the remaining dough. Keep the finished spaetzle warm in a casserole dish in the oven, turning occasionally so that they do not stick.