Pasta: A lb. of fine white bread flour 4 eggs (more yolks and less whites will make for a richer pasta) A pinch of salt (don't be shy) 4 C. chicken stock (to be used later)
Filling: 1-2 lb. bag sauerkraut 1 tsp. caraway seed 1 onion slice 3 T. butter Salt and pepper
A Bavarian dish from the Allgau region of Bavaria. This is a great peasant food from leaner times; also a dish with great flavor. The pasta for this dish can be made ahead of time to cut back on some time while preparing.
Pasta: Put all ingredients in a mixer with a dough hook. Mix until well incorporated. You may add a drop, but only a drop of water to bring together. Then continue to beat on slow to "knead" the dough for about 5 minutes until smooth and elastic in nature.
Filling: Saute onion in butter until transparent and then add drained sauerkraut. Add remaining ingredients and continue to saute until hot. Remove from heat and let cool.
To assemble: Roll pasta dough into very thin sheets and spread sauerkraut mixture evenly over the dough. Roll like a poster, being careful not to let sauerkraut out of the sides. Seal shut at the seam. Be sure that the roll is tight so as not to lose the filling. Cut into 1" slices and set aside. In saute pan, melt butter on medium heat. Add pinwheels of pasta and sauerkraut into the pan and allow to brown on each side. Cover with chicken stock and then cover with a lid. Let cook until liquid is just about gone or has made a rich creamy sauce in the bottom of pan. Serve with chopped chives or with shredded Jarlsberg cheese to garnish.