Potato noodles with sauerkraut

1. Boil the potatoes in their skins, peel them and press them through a ricer while still warm; let cool.

2. Add the flour, egg, salt and nutmeg and quickly knead into a smooth dough.

3. Roll the dough into finger-thick rolls with pointed ends and cook them in boiling salted water until they float.

4. In a large pan render the bacon, fry the sliced onion in it, then add the squeezed sauerkraut and the caraway.

5. Add the drained noodles to the pan with the butter and fry them together with the sauerkraut until golden.

6. Season with pepper and serve hot with a spoonful of sour cream.

Tip: Knead quickly - if the dough stands for long, the potatoes release moisture and it becomes sticky.