Traditional Kärntner Kasnudeln

A classic recipe from carinthia - ravioli-like pasta, filled with potatoes, curd cheese and mint. The recipe varies between carinthian families. Traditionally, the mother teaches the daughter how to make "Kasnudeln". Give it a try - it is totally worth the effort!

Ingredients for 12 pieces

250g crumbly curd cheese

250g potatoes

300g all purpose flour

1 egg

1 tbsp. mint

50g butter

1 garlic clove

some fresh chives

some oil

salt and pepper

Method

For the dough, mix flour, egg and a dash of oil in a large bowl. Add in salt and some water and work into a smooth dough. Cover and let rest for 30 minutes.

For the filling, cook potatoes, peel and mash with a potato ricer. Allow potatoes to cool a little and then mix with the curd cheese. Peel garlic and mince. Add minced garlic and mint to the filling, season well with salt and pepper and combine. Seperate into 12 portions and form into balls.

Knead dough again until smooth and roll out thinly on a flour dusted surface. Place 4 balls on the dough in a row and pull the dough from the backside to the front, over the filling. Press down firmely with your fingers. Cut out half-round with a pastry wheel. Repeat with the remaining dough and filling. Place the Kasnudel on a flour dusted cutting board.

Bring a large pot with plenty of salted water to a boil. Add the Kasnudeln to the pot and simmer for about 10-12 minutes. Remove with a skimmer and drain.

Melt butter in a pan. Wasch chives and chop finely. Toss Pasta in butter and serve with chives.