Carinthian Kasnudeln

For the dough of the Carinthian Kasnudeln knead flour, egg, milk and a pinch of salt well together until a uniform dough is formed. Now let this dough rest for a good hour covered at room temperature.

For the filling, boil the potatoes until soft, peel and mash. Mix well with the cottage cheese, egg, sour cream, chopped herbs, softened butter, a little milk and salt.

Form dough into 16 equal sized balls, flatten and fill with enough filling. Fold the dough in and crimp (this is the artful decoration): You pull up the edge of the dough a bit and then fold it over, repeatedly, until you get to the end of the half circle – just keep pulling up and folding over. This takes a little practice, but you’ll soon get the hang of it.

In a large pot, bring plenty of water to a boil and salt. Put in the kasnoodles and let them simmer over low heat for about 10 minutes. Stir occasionally so that the Carinthian Kasnudeln do not stick together.

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