Home-made noodles with sauerkraut

Method

1. Mix the flour, eggs, nutmeg, salt and cayenne pepper in a bowl and knead it until it binds together. Add soda water sparingly if needed to bring the dough together.

2. Take the dough out of the bowl and place it on a floured surface. Knead it well until it forms a very firm dough (which does not stick to your hands).

3. Form the dough into a sausage shape and cut little medallions from them. Put them through a pasta machine, so they form finger-long tubular shapes.

4. Bring a pan of salted water to the boil. Add the noodles in batches, stirring so that they don't stick to the pan. Let them cook for 1 minute and when they rise to the top of the water skim them off using a slotted spoon. Set aside the cooked noodles.

5. To make the sauerkraut heat the butter in a heavy frying pan. Add the diced onion and cook gently for 10 minutes. Add the jarred sauerkraut. Increase the heat and cook until the sauerkraut has browned and most of the moisture has evaporated.

6. Add the cloves, juniper berries, nutmeg and cinnamon. Mix in the flour, making sure that is well mixed in. Pour in enough water to just cover the sauerkraut mixture. Add the apple.

7. Bring to the boil, reduce the heat and summer gently for 10-15 minutes until almost all the water has been cooked off.

8. Meanwhile, finish off the noodles. Heat the remaining butter in a frying pan. Add the noodles and fry them briskly, stirring often, until they are crispy.

9. Toss together the pan-fried noodles and warm sauerkraut mixture and serve at once.

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Ingredients

noodles

250g plain flour
2-3 Eggs, free-range
quarter tsp grated nutmeg
pinch of cayenne pepper
pinch of Salt
50ml soda water
15g Butter

sauerkraut

15g Butter
1 small onion, finely diced
1 jar of sauerkraut
6 Cloves
4 Juniper berries
quarter tsp of grated nutmeg
1 cinnamon stick
half a tbsp Flour
water
1 apple, cored and quartered

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