Wild Garlic Schupfnudeln

For the bear’s garlic noodles, boil the potatoes until soft, peel while hot and press through the potato press. Meanwhile, rinse the wild garlic with cold water, drain and chop finely.

On a floured work surface, quickly knead all ingredients into a dough. Form the dough into rolls about 2 cm thick and cut into centimeter-wide pieces.

Roll the Schupfnudeln and put them into boiling salted water. Reduce heat and let the wild garlic Schupfnudeln cook for 5-7 minutes (float up).

Strain, toss the wild garlic Schupfnudeln in melted butter and serve.

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