Summary

Ingredients

• 500 g flour, handy
• 220 ml water, lukewarm
• 1 ½ teaspoon, leveled salt
• 6 egg (s)
• 1 bunch wild garlic
• Olive oil, or safflower oil
• salt and pepper
• butter
• Herbs

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Instructions

1. Roughly chop 1 bunch of wild garlic and then puree with oil to make a paste. The amount of oil can vary as desired. Season to taste with salt.
2. Mix eggs, flour and water to a thick mass and season with salt. Then add 5 tablespoon wild garlic paste and stir again. If there is anything left of the pesto, store the rest in a sealable jar in the refrigerator.
3. Bring a saucepan of salted water to the boil. Shape dumplings with a small spoon and let them slide into the salted water. The dumplings are ready as soon as they float on the surface.
4. Strain the dumplings and stir with a little soft butter before serving. Season with salt and pepper as needed and garnish with fresh herbs before serving.