Apple and onion spaetzle

Ingredients for 4 servings:

• 500 g wheat flour, strong
• 1 tsp salt
• 5 eggs
• 220 ml water, lukewarm
• 80 g butter
• 400 g onion(s), cut into fine strips
• 300 g apples
• 3 tsp oregano, dried
• 320 g crème fraîche with herbs or sour cream
• 4 tbsp parsley, finely chopped
• Parmesan, sliced
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

a slightly different spaetzle pan

For the spaetzle dough, place all ingredients in a bowl and beat with a wooden spoon until air bubbles form and the dough is nice and smooth. Let it rest at room temperature for at least 15 minutes, then beat again (it should be able to stretch without tearing). Grate into plenty of boiling salted water and bring to a boil once. Drain the cooked spaetzle (they are ready when they float to the surface) and set aside. Finely slice the onion and dice the apple. Melt the butter in a pan and fry the onions until golden, then add the spaetzle. Season with plenty of salt, pepper, and oregano. Chop the parsley and stir it into the spaetzle along with the crème fraîche and the apple pieces. Grate some Parmesan cheese over the dish as a garnish. Serve with a green salad with pumpkin seed oil dressing, for example.