As promised last week, today you get the wild garlic spätzli recipe
They are suitable as a side dish with meat or egg dishes. Or simply as a main dish sprinkled with cheese.
Or with a sauce of your choice.
For those who do not know spätzli – here is a little explanation:
Spätzli, also called Knöpfli (small buttons) are fresh pasta still as a wet dough directly pressed or grated into the cooking water. They are then cooked in hot water but remain moist and soft.
They are known mainly in Switzerland, Germany, and Austria
Normal spätzli are made from flour, salt, eggs, and water. To refine them, instead of water, milk or milk-water can be taken.
In addition, they can be flavored with different ingredients. For example, with pumpkin, spinach, or wild garlic
The dough is either scraped from a board with a knife into boiling water or pressed through a special Spätzli sieve into the water.
There are many different Spätzli sieves, either flat ones with a scraper or a perforated sieve with a kind of slide that is filled with dough and pushed back and forth on the perforated sieve, or dough presses.
If you don’t have a special Spätzli sieve, you can also use a pasta strainer and press the dough through the holes with a spatula.
Due to the special way of preparation, the Spätzli will be irregular in length and thickness.
Depending on the consistency of the dough, it will flow through the sieve faster and the Spätzli will therefore be thinner or thicker.
Another little tip:
You should clean the Spätzli sieves from the dough residues with cold water. If you wash them with hot water, the dough will stick and clog the holes.
When the dough is washed off, you can still finish washing them with hot water and soap.
Do you know spätzli? And how do you prepare them?
Here is the recipe:
The recipe is calculated for 4 people as a main dish.
Wild garlic spätzli
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
- 2-3 lt water
- 20 g salt
- Wash and remove the stems from the wild garlic and puree finely with the milk
- 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 flowingIf 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