Schupfnudeln with fresh wild garlic and pistachio pesto and hearty Pecorino cheese.

Wild Garlic Pesto with Potato Noodles

6065 Min

These rolled potato noodles with aromatic wild garlic pesto will make everyone at your table feel like spring has arrived. Roasted pine nuts give an extra crunch. Chili flakes add a little spice and pizzazz.

Ingredients 4 Portions

  • For the pesto

  • For the potato noodles

    • 500 gPotatoes, floury
    • 250 gWheat flour, smooth
    • 30 gButter
    • 1 pcs.Organic egg
    • 1 pinchHimalayan Salt


  1. 1

    To make the potato noodles, cook the floury potatoes. Then peel and use a masher to mash into a fine puree.

  2. 2

    Now knead the pureed potatoes with the flour, some salt, an egg and the softened butter into a dough.


    The butter needs to be soft so remove it from the fridge in good time.

  3. 3

    Then portion up the dough and roll to shape into noodles. Now bring a pan of salted water to a boil and cook the noodles over a medium heat for around 10 minutes.

  4. 4

    Meanwhile, prepare the pesto. To prepare the pesto, quickly toast the pine nuts in a pan over a medium heat. Then leave to cool.

  5. 5

    Wash the fresh wild garlic, roughly chop and mix with the olive oil. Now add the pine nuts and the grated pecorino and mix once again.

  6. 6

    Then season to taste with salt, pepper, chili and the juice of a fresh lemon. Give another good stir and allow to infuse a little.

  7. 7

    Once cooked, drain the potato noodles using a sieve.

  8. 8

    Stir the fresh wild garlic pesto into the potato noodles and serve with a crisp salad.

Sophie Skutzik
Sophie Skutzik

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