Nut Noodles with Baked Apple Cream

For the cream, wash the apples, cut the skin lengthwise and brush with butter. Roll in sugar and stew in the preheated oven for about 40 minutes at 180 °C until soft. Add a little apple juice if necessary. Let cool and press through a sieve. Season to taste with lemon juice and cinnamon.

For the dough, knead curd well in a bowl with all ingredients and let rest in a cool place for 2 hours. In a saucepan, bring salted water to a boil. On a floured work surface, form small rolls from the dough, cut off small pieces and form them into noodles between the palms of your hands. Let stand in boiling water for 5-8 minutes, until noodles rise.

For the nut crumbs, cream butter in a pan, add remaining ingredients and toast. Lift the noodles out of the water, drain well and toss in the crumbs.

Spread the baked apple cream in the center of the plates, place the noodles on top and sprinkle with powdered sugar.

Preparation Tip:

A dash of apple brandy or calvados and chopped black walnuts further refine the nut crumbs. The pasta can be frozen raw and cooked only when needed.

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