Sauerkraut Pasta with Mountain Cheese in Lukewarm Herb Salad Sauce

Mix the flour with the durum wheat semolina and the salt. Beat the eggs and add to the flour and semolina mixture with the canola oil and white beer. Knead until a smooth dough is formed. Form this into a ball and refrigerate, wrapped in plastic wrap, for about 1 hour.

Cream sauerkraut:

Rinse the sauerkraut well, squeeze and coarsely chop. Sauté the diced shallots with the chopped garlic in clarified butter without coloring. Add the bay leaves, extinguish with white wine, briefly simmer and add the sauerkraut.

Fill up with clear soup and whipped cream. Season with salt, chili and coriander and cook in an open pot for about 35 minutes, stirring frequently.

Remove the bay leaves, perhaps season repeatedly with salt and let the sauerkraut cool down. Add the chopped parsley, diced tomatoes and mountain cheese cut into small cubes to the cold sauerkraut form and mix well.

Roll out the pasta dough thinly using a pasta machine. Form the sauerkraut filling on the dough with an ice cream scoop.

Brush the edges with beaten egg yolk, place a second sheet of dough on top and press the edges well. Cut out round Maultaschen with a cookie cutter. Put them into boiling salted water and cook at low temperature for about 5 minutes.

Kitchen herb salad dressing:

Sauté the shallot cubes with the garlic in 20 ml canola oil, extinguish with the white balsamic vinegar, let it boil once. Season with salt and p

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