The first thing you notice about these noodles is their artistically “crimped” edges – a typical characteristic which occurs when they are sealed and traditionally made by hand. Kärntner Kasnudeln, or Carinthian cheese noodles, are small pasta pockets made out of dough which not only look good but taste great, too. The secret lies in the filling – we promise!

Metainformationen

Ingredients

For the dough:

  • 400 g flour
  • 150 ml water (as required)
  • 1 egg
  • oil
  • 1 egg (for brushing noodles)

For the filling:

  • 50 g onions (finely chopped)
  • 70 g butter
  • 130 g bread rolls (stale, cut into cubes)
  • 200 ml milk
  • 500 g quark / curd cheese
  • 100 g potatoes (mashed)
  • 2 tbsp herbs (according to taste, classic: mint and chervil)
  • salt
  • pepper
  • 80 g butter (melted, to garnish)
  • chives (finely chopped, to garnish)

Directions for Kärntner Kasnudeln

  1. For the noodle dough, knead the flour, water, egg and oil until you have a smooth dough and leave to stand for 20 minutes.
  2. Peel the onions, chop finely and lightly fry in a pan with a little butter. Leave to cool.
  3. Cut the stale bread rolls into cubes, cover with milk and gradually stir in the quark / curd cheese. Mash the potatoes and mix with the onions. Add the herbs and seasoning and season the quark mixture with salt and pepper.
  4. Roll out the dough on a floured surface to the thickness of the back of a knife and cut out approx. 8 cm round slices. Place a little filling on the centre of each round.
  5. Cover the filling with a further slice of dough and press the edges firmly together, making a crimping pattern, using your fingers to ensure the pockets don’t open during cooking.
  6. Cook the noodles in plenty of boiling water for 10 minutes. Remove from the water, drain and pour over the melted butter. Serve garnished with chives.

TIP

Noodles will keep for half a year if blanched and immediately frozen. If you don’t serve them immediately after cooking you can also reheat them over steam and fry gently in butter. The noodles taste delicious in the marinade.

JUST ONE MORE THING

Home, sweet home! If it concerns traditional dishes, each region in Austria has its own typical delicacies. You have now gotten a taste for more recipes of our typical country kitchen? There are many traditionally recipes from our federal states waiting for you. Another one classic recipe is Tyrolean Dumplings.

Tyrolean dumplings filled with bacon, sausage and fried onions.
Tyrolean Dumplings – As unspectacular as the name may be, these fluffy dumplings with bacon, sausage and fried onions more than make up for it in flavour.

HISTORY BOX

The vegetarian version of these noodles was often served on Friday which is traditionally a meat-free day in the Catholic tradition. An ancient saying which can still be heard today says that Carinthian women are only really ready to marry when they have mastered the fine art of (noodle) crimping!  “A Kärntnerin, die wos net krendeln konn, die kriagt kon Monn” (“A Carinthian woman who doesn’t know how to crimp won’t find a man!”)