Wholemeal Casnoodles with Mushroom Stuffing

For the wholemeal casnoodles with mushroom filling, first prepare the dough. Knead flour, salt, egg, olive oil and a little water into a dough. Place in the refrigerator for at least 1/2 hour.

For the filling, saute the finely chopped onion in a little oil until translucent. Cut the mushrooms into leaves (divide large pieces) – add and fry briefly. Add salt and pepper.

Remove from heat and mix with cottage cheese. Roll out the dough on a floured pasta board and cut out circles (diameter about 9 cm).

Place a tablespoon of filling on each circle, fold and press the edges tight. Then crimp the kasnoodles. Put the Kasnudeln into boiling salted water and simmer gently for about 8 minutes.

In the meantime, heat the butter in a frying pan. Pour the butter over the wholemeal casnoodles with mushroom stuffing, sprinkle the grated Parmesan cheese on top and serve with fresh garden cress.

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