Kaerntner Kasnudeln

Renate-P’s Kärntner Kasnudeln transmits Sandra Vogl’s Carinthian recipe at GuteKueche.at. A wheat-and-egg dough encloses potato, crumbly Topfen, sautéed onion and dried mint and chervil, with abundant supplied melted butter poured over the cooked parcels.

In the selected machine route, wheat flour, the whole egg, dough salt and supplied lukewarm water knead for about five minutes until the dough separates from the bowl wall. The dough is wrapped in cling film and refrigerated for thirty minutes.

The potatoes boil in a pot of water for about twenty-five minutes until soft. They are peeled and pressed while still hot through a potato press into a bowl. The onion is peeled, finely diced and sautéed in oil for six to eight minutes until translucent.

The potato mixture, crumbly Topfen, onion, dried mint, dried chervil, filling salt and supplied freshly ground black pepper are mixed. Damp hands shape walnut-size filling balls, which rest for thirty minutes. The chilled dough rolls about two millimetres thick on a floured work surface and is cut into circles eight to ten centimetres wide.

Each circle folds around one filling ball, and a fork seals the edges in the selected route. The parcels enter supplied boiling, lightly rolling salted water, simmer gently for eight to ten minutes and are stirred frequently. A slotted spoon lifts them out, and abundant supplied melted butter is poured over them before serving.