Kärntner Kasnudeln Veg
Vegetarian Carinthian pasta dumplings: homemade dough encasing a delicate filling of curd cheese, riced potatoes, brown mint, and chervil, finished with foaming butter.
Ingredients
- • 300g plain flour, 1 egg, and 100ml water for dough
- • 250g dry curd cheese (Topfen)
- • 200g boiled potatoes, riced
- • 2 tbsp fresh Carinthian brown mint (Nudelminze)
- • 1 tbsp fresh chervil, chopped
- • 1 onion, minced and softened in butter
- • 60g unsalted butter for serving
- • Sea salt and freshly ground pepper
Preparation Steps
Knead the flour, egg, water, and salt into a smooth, elastic pasta dough. Wrap and let rest for 30 minutes at room temperature.
In a bowl, combine the riced potatoes, Topfen, softened onions, brown mint, chervil, salt, and black pepper, rolling into ping-pong ball portions.
Roll the dough out thin, cut 10cm circles, and place a ball of filling in each. Fold into half-moons and press the edge with your thumb and forefinger into the iconic braided seam.
Simmer in gently boiling salted water for 10 minutes. Lift out onto warm plates and spoon generous amounts of melted, foaming butter over the top.