Finger Noodles with Sauerkraut

Name: Finger Noodles with Sauerkraut
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Baden, German, Europe, Mediterranean, Swabian
Ingredients: 800 g starchy potatoes; 120 g flour; Salt; 1 egg; 1 egg yolk; flour (for working); 1 onion; 100 g smoked pork belly (diced); 600 g sauerkraut; 1 bay leaf; 3 Juniper berries; 2 peppercorns; pepper (ground); 2 tbsp clarified butter; 1 tbsp freshly chopped parsley; parsley

Prep: 35min

| Servings: 4 | Cook: 45min

Finger noodles with sauerkraut is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

800 g starchy potatoes
120 g flour
Salt
1 egg
1 egg yolk
flour (for working)
1 onion
100 g smoked pork belly (diced)
600 g sauerkraut
1 bay leaf
3 Juniper berries
2 peppercorns
pepper (ground)
2 tbsp clarified butter
1 tbsp freshly chopped parsley
parsley

Instructions

1.
Wash the potatoes, cook in boiling salted water for about 30 minutes, drain, let cool slightly and peel. Pass through a potato press and steam to evaporate moisture.
2.
Mix flour, egg, yolk, salt and pepper, knead well. Let rest briefly; if dough feels too soft, add more flour.
3.
Roll the potato dough into two rolls about 3 cm thick on a floured surface. Cut into slices about 1 cm wide. Shape finger‑shaped noodles roughly 7 cm long.