Almond noodles with apricot compote

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the pasta dough, roast the flaked almonds in a pan without fat until golden brown. Put the flour in a bowl. Make a depression in the middle. Add eggs, salt and 5-6 tablespoons of water. Use the dough hooks of the hand mixer to knead the flour from the middle. Add the flaked almonds (except for 2 tablespoons).

2. 2

   Form the dough into a ball, wrap in foil and put aside. For the compote, drain the apricots and collect the juice. Cut the apricots into slices. Stir some apricot juice and starch until smooth. Boil up the rest of the juice, lemon juice, vanilla sugar and cinnamon stick. Stir in the starch. Add the apricots and let it cool down while stirring. Roll out the pasta dough thinly on a floured work surface. Roll out to approx. 2 cm wide and 20 cm long strips. Cook the noodles in boiling water for about 5 minutes. Remove the cinnamon stick from the compote, stir in sour cream. Drain the noodles, quench cold and drain.

3. 3

   Roll out the pasta dough thinly on a floured work surface. Roll out to approx. 2 cm wide and 20 cm long strips. Cook the noodles in boiling water for about 5 minutes. Remove the cinnamon stick from the compote, stir in sour cream. Drain the noodles, quench cold and drain. Arrange with the compote on four plates. Sprinkle with the remaining almonds, dust with icing sugar. Decorate with lemon balm leaves as desired

Nutrition Facts

KCAL
760 kcal

CARBS
112 g

FATS
24 g

PROTEINS
23 g