Beat the eggs with the flour and salt until the batter forms bubbles. If it is too thin, add a little more flour, if it is too thick, dilute with a little water. It should fall off the spoon easily at the end. Let the dough soak for about 15 minutes.

Cut the wild garlic into very fine cubes and stir into the spaetzle dough.

Bring the water to the boil, salt it and pour the dough into the water using a spaetzle slicer. Bring to the boil briefly and as soon as the spaetzle swim on top, use the slotted spoon to drain them onto a sieve.

Peel the onions and cut into quarter rings. Heat the clarified butter in a pan and brown the onion rings in it. Finally, add the finished spaetzle to the pan and fry it.

Here they were served with a Mostpfandl - Meat: Mostpfandl recipe.