Mix the flour, salt and turmeric in a bowl, create a well in the middle. Gradually pour the water into the well while stirring, mix with a risotto spoon and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
Mix the Brussels sprouts with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.
Approx. 20 mins. in the centre of an oven preheated to 220°C.
To prepare the spaetzle
In batches, spread the dough onto a wet chopping board using a spatula. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. Keep dipping the spatula in the boiling water. As soon as the spaetzle rise to the surface, remove with a slotted spoon and keep warm. Prior to plating up, heat a dash of oil in a frying pan. Fry the spaetzle in batches, mix in the lemon zest, lemon juice and pepper.
Plate up the spaetzle, top with the Brussels sprouts, garnish with the pecan nuts.