Carinthian Kasnudeln

For the Carinthian Kasnudeln, knead flour, salt, egg, oil and water for the dough to a medium firm dough. Form the dough into a ball, cover with cling film and let rest for about 30 minutes.

For the filling, boil the potatoes until soft and press through the potato ricer while still hot. Chop the herbs and add to the potato mixture with curd cheese. Finally, stir in the chopped spices.

Then roll out the dough on a floured work surface to the thickness of the back of a knife. Using a round cookie cutter, cut out discs about 8 inches in size and spread about a tablespoon of filling on each.

Wrap another disc of dough around the filling, pressing the ends of the dough together well with your fingers and crimping so that the pasta does not then rise when cooked.

In a large pot, bring salted water to a boil, put the noodles in and cook for about 10 min. Lift out the Kasnudeln, drain and arrange on preheated plates.

Preparation Tip:

Garnish the Carinthian Kasnudeln with melted butter, fried bacon and chives. Very good, is also nut butter over it.

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