Carinthian Kasnudeln

For the Carinthian Kasnudeln first prepare the filling. For the filling, boil the potatoes in their skins, strain, mix with the crumbled curd cheese and the raw onion (diced) and season with salt and herbs.

For the dough prepare flour, salt, oil and water to a smooth dough and let it rest in the refrigerator for 1 hour. Roll out the dough, form small dumplings from the filling and place them on the dough.

Fold the dough over the dumplings, press the edges firmly (no air should be left inside, otherwise the dumplings will burst when cooked) and cut out the dumplings (best done with a mound, glass, etc.).

Now crimp the ends of the dough (fold a small piece over and press tightly, next to it unlaid and press tightly, etc.) and boil the finished noodles in salted water for about 10 minutes.

Serve with brown butter and mint leaves.

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