Apple spaetzle

Ingredients for 4 servings:

• 500 g flour
• 4 eggs
• ¼ liter of water
• 1 tsp salt
• 3 apples, sour (e.g. Boskoop, Brettacher)
• Cinnamon
• Sugar
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low-calorie and lactose-free alternative to cheese spaetzle

Make spaetzle dough from flour, eggs, salt, and water—either traditionally by beating it in a bowl with a wooden spoon (like bodybuilding) or with a mixer. Let it rest for about 10 minutes. Bring salted water to a boil in a large pot (water level to about 2 cm below the rim of the pot) and add the spaetzle. This is done either by scraping them off a board, pressing them through a press, scraping them through a perforated tray, or however you like. When the spaetzle are cooked (i.e., when they float to the top), remove them from the water with a slotted spoon and place them in a sieve to drain. Tip: always add the spaetzle to the boiling water in batches and then skim them off, otherwise the freshly soaked dough and the finished spaetzle will stick together in one big lump. If you don’t want to go through this process, buy a bag of spaetzle, cook them according to the package instructions, and drain them. Peel and core the apples, and cut them into small pieces (I always do eighths and then cut each into 3-4 more pieces). Then heat the butter in a pan and add the apple pieces. Brown them a little, then simmer over low heat until soft. Once the apples are soft, add the spaetzle and heat them up again. Sprinkle with sugar (you can also fry it a little and let it caramelize a bit) and serve the apple spaetzle. A small pot of cinnamon sugar is a must-have.