Stutznudeln

Ingredients for 6 servings:

• 500 g flour
• 3 eggs
• 1 tbsp oil
• 100 ml water, lukewarm
• 1 pinch of salt
• 6 m.-sized apples
• cinnamon sugar
• ½ liter of milk
• 200 g sour cream
• butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Traditional pastry from Bavaria

Knead flour, eggs, oil, water, and salt into a smooth pasta dough. It shouldn’t stick. Cover and let rest in a large bowl for 30 minutes. Meanwhile, peel and quarter the apples, cut large apples into sixths, and slice them thickly. Add a little water to the pan, steam until not too soft, and season with sugar and cinnamon. Shape the dough into a log and cut into 12 pieces. Roll out the pieces very thinly, dusting them with flour as needed; they shouldn’t stick. Let the pieces hang over the edge of the bowl. Place three pieces on top of each other, cut them in half, fold them together, roll them up, and use a very sharp knife to cut thin noodles. Loosen the pasta pile with your fingers. Butter a baking tray and spread the pasta loosely on it. Let it dry at 175°C until golden brown, turning occasionally and fluffing them up, e.g. with two forks. Butter a roasting pan or casserole dish and add the pasta. Combine the milk and sour cream and pour over the pasta. Continue cooking the pasta in the milk at 175°C for approximately 10-15 minutes, until the milk is almost completely evaporated. Gently mix in the apples, then pour over the hot butter. Reading this recipe, and especially trying it, you’ll realize: It’s very labor-intensive, but with just a few standard ingredients, it produces a surprisingly flavorful dish.