Wild garlic spaetzle

Ingredients for 1 servings:

• 500 g flour
• 5 small eggs
• ½ handful of salt (wild garlic salt)
• 2 glasses of water, cold
• possibly vegetable broth
• some salt
• some wild garlic, shredded

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

To prepare the spaetzle dough, put the flour, eggs, shredded wild garlic, and wild garlic salt in a bowl. Add as much cold tap water as needed to make a thick but viscous dough. You’ll need to whisk the dough until it bubbles. Now you’ll need a wide saucepan in which to boil the salted water. Tip: I like to add a little vegetable stock to the salted water. Whether for pasta, rice, or spaetzle, it adds a pleasant aroma. As soon as the salted water boils, scrape some of the dough into the water to form spaetzle, or grate it into the water using a spaetzle grater. It’s important that the water only boils initially; add cold water afterwards if necessary. The finished spaetzle will float to the surface of the pot and can be removed. Then you can continue working with the next portion of dough. This amount of dough is enough for two servings as a full meal. If the spaetzle are served as a side dish, this amount corresponds to approximately 4 servings. Tip: The wild garlic spaetzle also make a great cheese spaetzle.