Carinthian Kasnudeln




Rating: 4.69 / 5.00 (2064 Votes)


Total time: 45 min

Servings: 6.0 (servings)

For the pasta dough:







For the filling:











For the garnish:




Instructions:

First prepare the dough. To do this, knead together water, egg, oil and flour until smooth and let rest for 20 minutes. Then roll out thinly.

Lightly fry onions in butter, let cool. Add milk to breadcrumbs and curd, stir lightly, fold in onions. Strain the potatoes and add to the curd mixture with the herbs and spices.

Form balls weighing about 40 g. Place the balls next to each other at a sufficient distance on the rolled out dough, brush the edges with egg.

Fold the dough over it from top to bottom, pressing lightly around the balls. Then cut out crescent-shaped pouches with a round cookie cutter. Press edges firmly smooth and seal (crimp) in a wavy shape.

Then boil in enough water, lift out of the water and baste with the brown butter and sprinkle with chives.

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