Kärntner Kasnudeln
Kärntner Kasnudeln are filled pasta pockets made of Topfen, potato and the typical Carinthian mint – the “Kärntner Fane”. Their edge is artfully “gekrendelt”, meaning twisted with the fingers into a fine jagged rim. In Carinthia they belong on every laid table, from the farmhouse to the inn.
What you need
Ingredients for 2 people:
- 200 g flour
- 1 egg
- 1 pinch of salt
- some lukewarm water
- 150 g Topfen (curd cheese)
- 100 g boiled floury potatoes
- 1 small onion
- fresh mint
- Salt, pepper
- 40 g butter for pouring over
How it's done
- Knead the flour, egg, salt and lukewarm water into a smooth dough and let it rest for 30 minutes.
- For the filling, mash the potatoes, mix them with Topfen, sautéed onion and chopped mint, and season with salt and pepper.
- Roll the dough out thinly, place small mounds of filling on it, form pockets and crimp (krendeln) the edge finely.
- Let the Kasnudeln steep in barely simmering salted water – do not let it boil!
- Lift them out and serve them doused with browned butter.