Tradition with heart and hand
Carinthian Kasnudeln are probably the best-known dish from the south of Austria. Passed down from generation to generation, they are an integral part of the regional food culture.
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Preparation & ingredients
INGREDIENTS
For the dough:
300g coarse-grained flour
1 egg
dash of oil
salt
water as required
1 egg white
100 g brown butter
For the filling:
150 g potatoes
1 small onion
Butter
2 tbsp chopped herbs (Carinthian pasta mint, chervil, parsley)
Salt
300 g skimmed curd
2 tbsp sour cream
Step 1
Pile the flour onto the work surface, form a well and break in the egg, lightly salt. Work in the oil and water and knead into a smooth dough. Shape into a ball, cover and leave to rest for approx. 30 minutes.
Step 2
In the meantime, boil the potatoes until soft, then leave to cool, press or strain. Sauté the onions in butter, add the herbs and salt and remove from the heat. Mix all the ingredients together and loosen with sour cream.
Step 3
Roll out the dough on a floured surface to the thickness of a knife. Cut out circles (approx. 10 cm) and place the filling on top. Brush the edges with egg white, fold together, press firmly and "crimp" like a groove. Then place on a floured board.
Step 4
Bring the salted water to the boil and cook the pasta in it for 10-12 minutes until slightly wilted. Carefully lift out, arrange on warmed plates, drizzle with brown butter and serve.
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