Wild garlic spaetzle

Ingredients for 2 servings:

• 4 eggs
• 200 g flour
• 1 pinch of salt
• Wild garlic, plentiful, fresh
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Combine flour, eggs, and salt in a mixing bowl fitted with a dough hook to form a smooth spaetzle dough. The dough is ready when it bubbles against the side of the bowl when stirred. The consistency can be adjusted by adding a little more flour or, if necessary, a little cold water. But be careful with the quantity; small things can have a big effect! Finely chop the washed and drained wild garlic after removing the stalks. This works very well with a good old chopping knife. Knead the wild garlic into the dough. Bring a large pot of salted water to a boil. Make sure there is enough space in the pot, as the water will boil over. Using a spatula, transfer the dough to a spaetzle press. Do not fill it more than halfway, as otherwise the dough will ooze out the top. Then press it into the boiling water. After about a minute, remove the spaetzle with a slotted spoon and drain in a colander. Repeat this process until all the dough is used up. The finished spaetzle are best eaten plain with a little salt and fresh butter. A green salad is delicious with them.