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.
- 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
with brown butter or toasted breadcrumbs
Carinthian Kasnudeln are not just a quick snack. They embody craftsmanship, patience and a love of detail that you can really taste. Thinly rolled dough envelops a filling of crumbled curd cheese, flour-coated boiled potatoes, onions and fresh herbs such as mint and chervil. The artfully ‘crimped’ edge holds everything together – and shows at first glance that tradition is alive and well here. Kasnudeln are traditionally served with melted brown butter or with roasted breadcrumbs.
Preparation of Carinthian cheese noodles
Boil the potatoes until soft, peel them and mash whilst still warm. Finely chop the onion and sweat in butter until translucent. Mix together with the curd cheese, potatoes and herbs to form a smooth filling, then season to taste with salt and pepper. Knead the flour and water into a firm dough and leave to rest for about an hour. Roll out thinly, cut out circles, fill, fold over and carefully crimp the edges. Cook in gently simmering salted water until the Kasnudeln rise to the surface.
Tip: Bröseltopfen is a very dry curd cheese; if you have to use strained curd cheese, increase the amount of potatoes to 500 g and reduce the curd cheese to 250 g. If necessary, add a few more crumbs.
