Carinthian Kasnudeln

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour and 1/2 teaspoon salt. Add vinegar, about 12 tablespoons of water and 60 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Lightly dust the dough with flour and let it rest covered at room temperature for at least 30 minutes. Wash the potatoes and cook them covered in water for about 20 minutes. Meanwhile wash chervil and mint, dab dry and chop.

2. 2

   Peel garlic and press it through a garlic press. Mix quark, chopped herbs and garlic and chill. Drain potato, quench and peel. Let potato cool down and mash finely with a fork. Mix with the herb quark and season with salt and pepper. Roll out noodle dough on some flour about 2 mm thin. Cut out circles (approx. 8 cm Ø) with a round cookie cutter or glass jar, dipping the cookie cutter repeatedly in flour. Whisk the egg. Place 1 teaspoon of filling on each half of the circle and brush the edges with egg. Fold the other half of the pastry over the filling and press the edges of the pastry firmly together. To "scramble", press the top and bottom edges together starting at one end and fold over each other to form a braided thickening.

3. 3

   Cut out circles (approx. 8 cm Ø) with a round cookie cutter or glass jar, dipping the cookie cutter repeatedly in flour. Whisk the egg. Place 1 teaspoon of filling on each half of the circle and brush the edges with egg. Fold the other half of the pastry over the filling and press the edges of the pastry firmly together. To "scramble", press the top and bottom edges together starting at one end and fold over each other to form a braided thickening. Knead the dough again, roll out again and cut out until the whole dough is used up (results in approx. 32 pieces). Cook the noodles in portions in boiling salted water for 7-8 minutes. Remove with a skimmer, drain well and keep warm. Wash the chives, dab dry and cut into fine rolls, except for a little garnish. Melt approx. 100 g butter and froth up briefly. Arrange the Kasnudeln on deep plates, pour butter over them, sprinkle with chives and garnish.

4. 4

   Knead the dough again, roll out again and cut out until the whole dough is used up (results in approx. 32 pieces). Cook the noodles in portions in boiling salted water for 7-8 minutes. Remove with a skimmer, drain well and keep warm. Wash the chives, dab dry and cut into fine rolls, except for a little garnish. Melt approx. 100 g butter and froth up briefly. Arrange the Kasnudeln on deep plates, pour butter over them, sprinkle with chives and garnish.

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
630 kcal

CARBS
59 g

FATS
36 g

PROTEINS
18 g