A great pasta dish for any occasion:
Peel potatoes and press through a press.
Stir in egg and flour and season with salt and nutmeg (freshly grated).
Form finger-thick rolls about 3 cm long from the dough.
Boil 2 l of salted water. Make dough rolls in it in portions until they rise to the surface. Lift out with a slotted spoon and drain.
Put the sauerkraut in a sieve, rinse and drain.
Peel and dice onion.
Heat one tablespoon of fat. Sauté onion cubes in it. Add sauerkraut and sauté over medium heat with lid closed. If necessary, add a little water to prevent the cabbage from sticking.
Toss the Schupfnudeln in the remaining hot butter and serve with the sauerkraut.
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