📝 About This Recipe
Experience the vibrant arrival of spring with these striking emerald-green Spätzle, infused with the pungent, garlicky aroma of fresh Bärlauch (wild garlic). This Alpine classic elevates the traditional Swabian egg noodle by blending a silky wild garlic purée directly into the dough, creating a dish that is as visually stunning as it is delicious. Tossed in nutty brown butter and topped with crispy onions, it captures the essence of German comfort food with a sophisticated, seasonal twist.
🥗 Ingredients
The Wild Garlic Purée
- 100 grams Fresh Wild Garlic (Bärlauch) (washed, dried, and stems removed)
- 2 tablespoons Neutral Oil (such as rapeseed or sunflower oil)
- 2-3 tablespoons Cold Water (to help the blending process)
The Spätzle Dough
- 500 grams All-Purpose Flour (Type 405 or Spätzle-specific flour)
- 5 pieces Large Eggs (at room temperature)
- 1 teaspoon Sea Salt (plus more for the boiling water)
- 1/4 teaspoon Nutmeg (freshly grated)
- 50-100 milliliters Sparkling Water (as needed for consistency)
For Finishing and Garnish
- 4 tablespoons Unsalted Butter (to be browned)
- 150 grams Bergkäse or Emmental Cheese (finely grated)
- 1/2 cup Crispy Fried Onions (store-bought or homemade)
- 1 pinch Black Pepper (freshly cracked)
- 1 tablespoon Chives (finely chopped)
👨🍳 Instructions
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1
Begin by preparing the wild garlic purée: Place the cleaned Bärlauch leaves, oil, and a splash of water into a high-speed blender or food processor. Blend until you have a smooth, vibrant green paste. Set aside.
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2
In a large mixing bowl, sift the flour and add the sea salt and freshly grated nutmeg. Create a well in the center.
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3
Crack the eggs into the well and add the prepared wild garlic purée. Using a wooden spoon (traditionally one with a hole in the middle), begin stirring from the center outwards.
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4
Beat the dough vigorously by hand. This is the 'beating' stage where you incorporate air. Add the sparkling water a little at a time until the dough is elastic and starts to form large bubbles.
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5
The dough is ready when it is tough and viscous, falling slowly from the spoon in a thick ribbon without breaking immediately. Let the dough rest for 15 minutes.
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6
While the dough rests, bring a very large pot of heavily salted water to a rolling boil.
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7
Prepare a large bowl with warm water or a warmed serving dish to hold the finished Spätzle.
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8
Using a Spätzle press, a plane (Hobel), or the traditional 'Schaben' method (scraping from a board), drop small portions of the dough into the boiling water.
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9
Work in batches to avoid overcrowding. The Spätzle will sink initially and then rise to the surface when cooked, which usually takes only 1-2 minutes.
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10
Once they float, use a slotted spoon to remove them and briefly dip them into the warm water bowl to rinse off excess starch, then drain well.
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11
In a large skillet, melt the butter over medium heat. Continue cooking until the butter foams and begins to turn a golden brown color and smells nutty.
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12
Toss the drained Spätzle into the brown butter. Increase the heat slightly and sauté for 2-3 minutes until they are well-coated and slightly glistening.
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13
If you desire a cheesy version (Kässpätzle style), sprinkle the grated Bergkäse over the noodles now and toss until melted and stringy.
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14
Transfer to warm plates and top generously with crispy fried onions, fresh chives, and a crack of black pepper.
💡 Chef's Tips
For the best color, don't overcook the wild garlic purée; add it raw to the dough to keep that bright green hue. If you don't have a Spätzle press, you can use a colander with large holes and push the dough through with a spatula. Always use sparkling water with high carbonation; the CO2 helps create a lighter, fluffier texture in the dough. Be careful not to over-salt the dough itself, as the cooking water and the cheese garnish will both add significant saltiness. If wild garlic is out of season, you can substitute with a mix of spinach and two cloves of minced garlic for a similar look.
🍽️ Serving Suggestions
Pair with a crisp, dry German Riesling or a cold Weissbier to cut through the richness of the butter. Serve alongside a fresh Mohnsalat (cucumber salad with sour cream and dill) for a refreshing contrast. This dish works beautifully as a main course or as a side to a traditional Rostbraten (onion-topped pot roast). For a vegetarian feast, serve with sautéed wild mushrooms in a light cream sauce. A side of warm apple compote provides a lovely sweet-and-savory balance common in Alpine cuisine.