German cuisine · Dough, Pasta & Rice

Carinthian Kasnudeln

Hand-crimped pasta pockets filled with curd cheese, potato and mint, drizzled with browned butter.

Ingredients · for 4 servings

• 300g flour
• 1 egg
• 1 tbsp oil
• 150ml lukewarm water
• 400g floury potatoes
• 250g curd cheese (quark)
• 1 onion
• 1/2 bunch mint
• 1/2 bunch chervil
• 80g butter
• Salt, pepper

Instructions

1. Knead the flour, egg, oil, 1 tsp salt and the lukewarm water for 8 min. into a smooth dough, wrap in cling film and let rest at room temperature for 30 min.
2. Boil the potatoes in their skins for 20 min. until soft, peel, press through a ricer while still hot and let cool.
3. Sauté the finely diced onion in 20g butter until translucent and mix with the potatoes, curd cheese, and finely chopped mint and chervil into a firm filling; season generously with salt and pepper.
4. Roll the dough out paper-thin, cut out 8cm circles, place 1 tsp of filling on each, fold into a half-moon shape and press the edges firmly together.
5. Crimp the edge wave by wave with your thumb and forefinger into the typical fluted pattern, so the pockets stay sealed while cooking.
6. Poach in plenty of gently simmering salted water for 8–10 min. until they float to the top, drain and serve drizzled with the remaining butter, browned to a foam.