Apfel Spaetzle
(Apple Purée Spaetzle) Recipe

Origin: Germany      Period: Traditional

Ingredients:

2 medium green apples, cored, peelde and chopped
120ml white wine
juice of 1 lemon
1 tbsp minced shallots
1 tsp minced garlic
2 eggs, lightly beaten
210g flour
1 tsp salt
1/4 tsp baking powder

Apfel Spaetzle
(Apple Purée Spaetzle) Preparation:

Method:

Combine the apples, wine, lemon juice, shallots and garlic in a pan. Bring to a simmer and allow the mixture to cook down until the apples are completely soft (about 20 minutes). Remove from the heat, allow to cool slighly then purée with a hand blender until smooth then set aside to cool. In the meantime, bring a pan of salted water to a boil before reducing to a constant simmer.

Turn the cooled apple purée into a bowl then mix with the eggs, flour, 1 tsp salt and the baking powder. Mix to a dough then place a colander over the pan of simmering water. Add the apple spaetzle dough to this then press down with a rubber spatula so that the pasta dough is forced through the holes in the colander and into the simmering water. Remove the colander and cook the noodles until they float to the surface of the pan. Now cover the pan and continue cooking until the spaetzle noodles swell and become fluffy (about 6 minutes). Remove from the cooking liquid and plunge in ice water to shock before draining and setting aside to drain.

The spaetzle noodles can then be added to soups and sotcks or can be lightly fried in butter before serving. They are ideal for use with pork, veal and chicken.

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