Noodles with Sauerkraut and Bacon
- For the noodles
- 800 grams starchy potatoes
- 120 grams Pastry flour (plus more for the work surface)
- 1 egg
- 1 egg yolk
- Pastry flour
- For the sauerkraut
- 1 onion
- 100 grams smoked Pancetta (in cubes)
- 600 grams Sauerkraut
- 1 bay leaf
- 3 Juniper berries
- 2 peppercorns
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 Tbsp freshly chopped parsley
For the noodles: Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Dain, let cool slightly and peel. Press the potatoes through a potato ricer into a bowl.
Add the flour, egg, and egg yolk to the potatoes and season with salt and pepper, knead well. (If the dough is too soft, add a little more flour.) Cover and let rest 20 minutes.
Cook the noodles in a pot of boiling salted water until they bob to the surface, about 6 minutes. Remove with a slotted spoon and drain on paper towels.
For the sauerkraut: Peel the onion and cut into small cubes.
In a skillet, cook the bacon and onion until the bacon starts to crisp. Add the sauerkraut, bay leaf, juniper berries and peppercorns. Stir in the wine and the broth and cook over medium heat, stirring occasionally
Heat the butter in a large skillet, add the noodles and cook until golden brown.
Season the sauerkraut, remove the spices and serve with the noodles on warmed plates. Garnish with parsley.