Wild Garlic Spaetzle ('Bärlauchspätzle')
Wild Garlic Spaetzle ('Bärlauchspätzle')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
- 3.5 oz (100 g) wild garlic
- 2 eggs, size L
- 1/2 cup (125 mL) carbonated water
- 2 cup (10.6 ounces | 300 g) spaetzle flour, white soft wheat flour (German Type 405 or 550), or all-purpose flour
- salt, to taste
Instructions
- 1
In a blender, puree the wild garlic (stems and leaves) together with the eggs and water. Combine the flour and salt in a mixing bowl and add the wild garlic puree. Beat the dough using a wooden spoon until air bubbles start to form. Let the dough rest for 10 minutes.
- 2
In the meantime, heat a large pot of water and season liberally with salt as if cooking pasta. Scrape the spaetzle dough into the boiling water using the method described in my spaetzle basics post or press your spätzle dough through your spaetzle press or use your spaetzle maker. After 1-2 minutes of cooking time, the spätzle are ready. Take them out of the cooking water and immediately cool in an ice bath. Once cool, drain them and set them aside for later use.