Almond pasta with apricot compote

For 4 people
  • 75 g almond flakes
  • 400 g flour
  • 4 Eggs (size M)
  • 1 TL salt
  • cling film
  • 1 Can (s) (850 ml, div. 540 g) Apricots
  • 1 EL Cornstarch
  • 2 EL Lemon juice
  • 1 packet vanilla sugar
  • 1 Cinnamon stick
  • 100 g Schmand
  • 2 EL Icing sugar
  • Lemon balm
  • flour
50 minutes
For the pasta dough, flaked almonds in oneRoast the pan until golden brown without fat. Put the flour in a bowl. Press an indentation in the middle. Add eggs, salt and 5-6 tablespoons of water. Knead in the flour from the middle using the dough hook of the hand mixer. Add the almond flakes (except for 2 tablespoons). Shape the dough into a ball, wrap in foil and set aside. For the compote, drain the apricots while collecting the juice. Cut the apricots into wedges. Mix some apricot juice and starch until smooth. Bring the remaining juice, lemon juice, vanillin sugar and cinnamon stick to the boil. Stir in the mixed starch. Add apricots and let cool while stirring. Roll out the pasta dough thinly on a floured surface. Cycle into strips approx. 2 cm wide and 20 cm long. Cook the pasta in boiling water for about 5 minutes. Remove the cinnamon stick from the compote, stir in the sour cream. Drain the pasta, rinse in cold water and drain. Arrange with the compote on four plates. Sprinkle with the remaining almonds and dust with powdered sugar. Decorate with lemon balm leaves if you like
1 person approx.:
  • 760 kcal
  • 3190 kJ
  • 23 g protein
  • 24 g fat
  • 112 g carbohydrates


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