Wild garlic spaetzle

Ingredients for 6 servings:

• 550 g flour, non-stick
• 9 eggs
• Nutmeg, freshly grated
• 2 tsp salt
• 150 g wild garlic
• 2 tbsp rapeseed oil
• salt water

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 47 minutes

simple and good

Wash the wild garlic, pat dry, cut into coarse strips, and place in a blender. Add oil and blend everything with a hand blender until smooth. Anything left over can be put in a jar and will keep in the fridge for at least two weeks. Now for the dough, put the flour in a bowl, beat the eggs, and add them. Grate in the nutmeg and sprinkle with the salt. Knead until smooth using the dough hook of a hand mixer. Finally, fold in the wild garlic. Let the dough rest for at least half an hour. Then, using a spaetzle grater, flatten the dough into boiling salted water. When the spaetzle float to the surface, they are ready. Remove them with a slotted spoon and refresh in cold water. Heat butter in a pan and sauté the spaetzle. The spaetzle can be prepared any day before consumption. Once cooled, store in a container with a lid in the refrigerator.