Lunch · Carinthia
Kärntner Kasnudeln
Carinthian cheese pasta parcels filled with Topfen, potatoes, mint, and chives — tossed in brown butter.
G GlutenD DairyE Eggs
Ingredients
- 300g plain flour
- 3 eggs
- pinch salt
- 200g Topfen (quark)
- 200g mashed potato
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh chives, chopped
- 80g butter, for browning
Method
- Make a pasta dough with flour, eggs, and salt. Rest 30 minutes.
- Mix Topfen with mashed potato, mint, chives, salt, and pepper for the filling.
- Roll dough thinly. Cut into circles, place filling in the centre, fold and seal with a traditional pinched pattern.
- Boil in salted water 5-6 minutes. Drain.
- Brown butter in a pan until nutty and pour over the Kasnudeln to serve.