Bärlauchbubenspitzle

For the Bärlauchbubenspitzle, press the cooked, peeled potato through a potato press, finely chop the wild garlic. Knead a dough from all ingredients.

Form potato noodles (Bubenspätzle – as they say here) on a floured work surface and boil them in salted water. Let them stand for a few minutes, lift them out, rinse them in cold water and toss them in warmed kernel oil.

Instead of kernel oil you can also use butter or lard.

Instead of wild garlic you can also use nettle or other wild herbs.

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