Aromatic Wild Garlic Spaetzle with Brown Butter

Instructions

1. 11

   In a large bowl, combine the all-purpose flour, eggs, water, and salt. Mix with a wooden spoon or a hand mixer until a smooth, thick dough forms. It should be sticky and slightly elastic. Fold in the finely chopped wild garlic.

2. 22

   Bring a large pot of salted water to a rolling boil. Reduce the heat slightly to a simmer. Using a spaetzle maker, spaetzle press, or a cutting board and knife, press or scrape the dough into the simmering water. Cook in batches if necessary, to avoid overcrowding the pot.

3. 33

   Cook the spaetzle for about 2-3 minutes, or until they float to the surface. Once they float, let them cook for another 30 seconds to ensure they are fully cooked through. Remove the cooked spaetzle with a slotted spoon and transfer them to a colander to drain. Rinse briefly with cold water to prevent sticking, then set aside.

4. 44

   In a large skillet, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it.

5. 55

   Add the drained spaetzle to the skillet with the brown butter. Toss gently to coat the spaetzle thoroughly with the nutty butter. Cook for 2-3 minutes, stirring occasionally, until the spaetzle are heated through and lightly golden.

6. 66

   Season with black pepper to taste. Serve immediately, garnished with fresh chopped parsley.