Mühlviertler Potato Noodles with Apple Compote

For the Mühlviertler Erdäpfelnudeln, prepare the apple compote the day before or a few hours before so that it can cool down well. To do this, peel apples, divide into bite-sized pieces and bring to the boil briefly with about 3/4 to 1 liter of water as well as the spices and sugar or sweetener. Then immediately remove from heat so that the apple pieces do not fall apart and are still firm to the bite.

Boil potatoes (well done) and peel immediately. Put flour and salt on a cool work surface (or pasta board). Press the still hot potatoes through a potato press onto the flour. Mix (possibly with the back of a knife, because very hot). Add the egg yolks, knead quickly and form into a ball or long strudel. Heat a few tablespoons of clarified butter briefly in an oven-proof pan (Mühlviertler “Rein”) until it liquefies. Place the pan at a slight angle (place a knife/cooking spoon underneath) so that the fat collects on the short side.

Now cut off pieces of the potato dough and form several rolls, one after the other, about 2 cm thick. With a knife, cut off pieces from the roll (about 2-3 cm). Dip these “noodles” all around in the fat so that they do not stick together, and place them in the pan close together. Bake in the preheated oven at 180 °C on medium high for about 50-60 minutes.

Turn over just before the end of the baking time and brown for a few minutes on the top side as well. The “noodles” should be crispy on the outside and still soft on the inside. Arrange on a plate (e

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