Carinthian cheese noodles
Recipe of the region Klagenfurt am Wörthersee
Ingredients for the dough
250 g coarse wheat flour
100 ml cold water
Knead the flour and water into a firm dough and leave to rest in cling film for an hour.
Ingredients for the filling
350 g breadcrumbs
400 g floury potatoes
120 g butter
3 tbsp chopped onions
100 g leek
2 tbsp breadcrumbs
2 tbsp sour cream
chopped chervil
Carinthian cheese noodles
Carinthian noodles are the ‘royal class’ of Carinthian dishes. A filling of breadcrumbs, potatoes, brown mint and chervil is folded into a thin pasta dough. To prevent it from leaking out during cooking, the edges are ‘krendelt’ (artfully sealed – ‘A Madl, des net krendeln konn, des kriagt kann Monn’, as the Carinthian saying goes). The Carinthian noodles are served with brown butter or toasted breadcrumbs.
Preparation
Cut the leek into fine strips. Peel the potatoes and cook in salted water until soft. Press. Fry the onions and leek in butter until golden brown and mix into the potato mixture with the remaining ingredients. Now mix the dough and the potato filling to make Carinthian pasta. Good luck!
TIP: Crumbled curd cheese is a very dry curd cheese. When using strained curd cheese, it is advisable to increase the proportion of potatoes to 500 g and reduce the amount of curd cheese to 250 g. If necessary, a few crumbs can also be added.
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