🇦🇹 Austria recipe
Karntner Kasnudeln
Karntner Kasnudeln are the signature pasta of Carinthia, Austria's southernmost province, where every family has their own jealously guarded recipe. These large, half-moon shaped filled pasta pockets are sealed with a distinctive hand-pinched braided edge called Krendeln. The filling combines tangy quark cheese with mashed potatoes, aromatic dried mint, and sometimes chives, creating a uniquely Austrian flavor that exists nowhere else.
Prep1 hr
Cook20 mins
Serves4
Difficultyhard
Ingredients
- For the dough: 300g plain flour, 1 large egg, 100ml warm water, 2 tablespoons vegetable oil, half a teaspoon salt
- For the filling: 300g Topfen or quark, well drained, 200g floury potatoes boiled and mashed, 1 small onion very finely diced, 2 tablespoons butter for sauteing, 2 tablespoons dried mint (Nudelminze), 2 tablespoons fresh chives finely snipped, salt and white pepper to taste
- For serving: 80g unsalted butter browned, fresh chives for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 490
- Protein
- 18 g
- Carbs
- 58 g
- Fat
- 16 g
