ingrediemnti per Spätzli all'aglio orsino

Wild garlic spätzli – the recipe

Spätzli all'aglio orsino

Wild garlic spätzli

Prep Time 10 mins
Cook Time 5 mins
Resting Time 30 mins
Total Time 45 mins
Course Main Course, Side Dish
Servings 4 people


For the dough:

  • 100 g wild garlic
  • 3 dl milk
  • 350 g flour
  • 7 g salt about 1 level teaspoon
  • 4 eggs
  • Butterflakes to taste

For cooking:

  • 2-3 lt water
  • 20 g salt


  • Wash and remove the stems from the wild garlic and puree finely with the milk
    Aglio orsino frullato
  • Mix with the other ingredients and work into a dough (best in a mixer, but also works with a whisk) The dough should not be too thin, but still flowing
    If the dough is too thin, add more flour
  • Let the dough rest for half an hour
  • Bring water to boil, add salt
  • Press the dough through a pasta stainer or Spätzli-sieve into the water
  • When the spätzli come to the surface, they are done and can be drained.
  • Top with butter flakes
Keyword spätzli, wild garlic

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