For the pasta dough, mix all ingredients well and knead into a smooth dough. Make sure that the dough does not become too hard.
Cover the pasta dough and let it rest for at least one hour. Boil the potato and press it through the potato ricer. Finely chop the onion and garlic and fry in butter until golden.
Mix the curd with all the ingredients, stir in the herbs. Season the mixture with salt and pepper. Roll out the pasta dough thinly, form balls from the curd-potato mixture and place them in a row at regular intervals on the pasta dough.
Fold the dough over the balls, leaving a border of about 1 cm around the balls. Press the dough down and cut out the noodles with a pasta wheel. “Krendln” the noodles.
Then put the noodles into the water and let them draw for about 10 minutes. Serve the Carinthian cheese noodles with brown butter and chives.