Aromatic Wild Garlic Spätzle with Brown Butter

Instructions

1. 11

   Wash the wild garlic thoroughly, pat dry, and finely chop.

2. 22

   In a large bowl, combine the flour, eggs, milk, salt, and pepper. Mix with a wooden spoon or a hand mixer until you have a smooth, thick dough. Fold in the chopped wild garlic.

3. 33

   Bring a large pot of salted water to a boil. Reduce the heat to a simmer.

4. 44

   Using a spätzle maker, spätzle press, or the back of a cutting board and a knife, scrape or press the dough into the simmering water. Cook in batches until the spätzle float to the surface (about 2-3 minutes).

5. 55

   Remove the cooked spätzle with a slotted spoon and transfer them to a colander to drain. Rinse briefly with cold water to prevent sticking, then drain well.

6. 66

   In a large pan, melt the butter over medium heat. Continue heating until the butter turns a golden brown color and smells nutty (this is brown butter). Be careful not to burn it.

7. 77

   Add the drained spätzle to the brown butter and toss gently to coat. Heat through for a few minutes.

8. 88

   Serve immediately, garnished with fresh parsley if desired.