For the Carinthian Kasnudeln with carrot, knead 400 g flour, beaten egg, 150 ml water, 1 tablespoon olive oil and 1/2 teaspoon salt into a smooth dough. Let rest.
Roll out the dough very thinly and cut out round dough pieces with a diameter of about 10 cm. Roll out oval again with rolling pin.
Place a blob of the filling in the center. Brush the edges with some of the beaten egg and press down.
Fold edges over and press in to form a ripple pattern. Then cook the pasta in batches in boiling salted water for 10 minutes.
Drain and baste with buttered breadcrumbs. Salt and pepper the Carinthian Kasnudeln with carrot.
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