Carinthian Noodles with Apples and Ice Cream

Try this delicious pasta dish:

For the ice cream, whip the egg whites and sugar until stiff peaks form. Peel the apple and cut into small cubes. Stir the apple ice cream, sparkling wine and vodka with the beaten egg whites, fold in the apple, then freeze for 2 hours.

For the pasta shells, remove the skin from the apples and cut them into cubes of about 5 mm. Marinate with rum, orange juice and juice of one lemon. Lightly roast nuts, cinnamon, bread crumbs and sugar in butter and mix with marinated apples.

Knead a smooth dough from flour, egg, a little bit of water, oil and salt, let the dough stand for about 10 min. Then roll out to a thickness of 1 to 2 mm. Cut out round shapes of about 6 cm ø, put 2 tablespoons of apple filling on the middle of each dough sheet, fold the dough sheets together and close them well.

In Carinthia, noodles are “grandled”. However, this special way of sealing requires many years of practice.

Draw the noodles in boiling hot salted water for 10 minutes. Finally, serve on cinnamon butter, garnish with ice cream and apple slices.

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