A spaetzle dough is made from flour, eggs, salt and water - either traditionally by beating in the bowl with a wooden spoon (like bodybuilding) or with a mixer. This is left to rest for about 10 minutes.
Bring salted water to the boil in a large pot (water level up to approx. 2 cm below the edge of the pot) and add the spaetzle. This is done either by scraping the board, pressing through a press, scraping through a perforated sheet or as you wish. When the spaetzle are cooked (i.e. when they swim up), you take them out of the water with a slotted spoon and place them in a colander to drain.
Tip: always add the spaetzle to the boiling water in portions and then skim it off, otherwise the freshly pickled dough and the finished spaetzle will stick together to form a large lump. If you don`t feel like doing this, you can buy a bag of spaetzle, cook it according to the instructions on the pack and pour it off.
The apples are peeled, cored and cut into small pieces (I always make eighths and cut them again into 3 - 4 pieces). Then you heat the butter in a pan and add the apple pieces to sear them a little and then let them soften over a low flame. As soon as the apples are soft, add the spaetzle and heat it up again. Then you put sugar on it (you can also fry it a bit and maybe let it caramelize) and serve the apple spaetzle.
The potty with cinnamon sugar should not be missing on the table.
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