Potato Noodles with Sauerkraut

For the noodles: Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, rinse under cold water,  drain well, peel and press through a potato ricer into a bowl.

Cool to room temperature and stir in the eggs, flour and semolina and season with nutmeg, salt and pepper. Shape into a 1.5 cm (approximately 1/2-inch) thick and 2 cm (approximately 3/4-inch) wide pieces noodles. Cook the noodles in a pot of boiling salted water until tender, about 2 minutes.

For the sauerkraut: Rinse and halve the apple, remove seeds and cut the apple into thin wedges.  Peel the onion and chop finely. Heat 1 tablespoon butter in a saucepan, add the apple and onion and sauté briefly. Add the sauerkraut, juniper, bay leaves, 2 pinches of sugar and caraway. Add the cider and 150 ml (approximately 5 1/4 ounces) of water  and simmer over medium heat for 15 minutes.