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Kärntner Kasnudeln
Kärntner Kasnudeln: Carinthian crimped half-moon pasta filled with curd cheese, potato and mint
AustrianKasnudeln are the pride of Carinthia in Austria's south, where every village claims the best filling and where they are eaten on Fridays and at church fairs. Big half-moons of thin noodle dough are stuffed with crumbly curd cheese, floury potato, onion and fresh mint, then sealed with a braided edge called 'krendeln' that keeps the filling in as they simmer. They are served with a generous pour of brown butter and chives, often with a green salad. A common mistake is rolling the dough too thick: it should be thin enough to see your hand through, or the folded edges turn stodgy. Carinthian Topfen is usually made without animal rennet, but check the label and pick a vegetarian quark. Chef's tip: if crimping feels tricky, press the edges with a fork first, then practise the braid on the last few.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the dough
For the filling
To serve
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What you'll need
Fresh ingredients (7)
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Method
0/10 doneStep 1: Mix 10 ½ oz plain flour, 1 egg, 1 tbsp sunflower oil, ½ cup lukewarm water and ½ tsp salt and knead for 8–10 minutes until the dough is smooth and silky and springs back when pressed. Wrap and rest at room temperature for 30 minutes.
10 minStep 2: Meanwhile boil the 10 ½ oz floury potatoes in their skins for 20–25 minutes until a knife slides in easily. Peel while warm and press through a ricer or mash until completely smooth.
25 minStep 3: Fry 1 onion in ⅔ oz butter over a medium-low heat for 6–8 minutes until soft and golden.
8 minStep 4: Mix the potato, 9 oz dry, crumbly quark (Topfen), onion, 2 tbsp fresh mint, 1 tbsp fresh chervil or parsley, 1 tsp salt and ¼ tsp black pepper. The filling should be firm enough to roll into balls; taste and add more mint if it is shy. Roll into 16 walnut-sized balls.
8 minStep 5: Roll the dough out very thin, about 1.5 mm, on a floured surface. Cut out 9–10 cm rounds with a cutter or glass, rerolling the scraps once.
10 minStep 6: Place a ball of filling on each round, fold over into a half-moon and press the edges firmly together, pushing out any air.
8 minStep 7: Crimp the edge: pinch a small fold of dough between thumb and forefinger, fold it over onto itself, move along a little and repeat, so you get a rope-like braid. A fork-pressed edge works too, as long as it is sealed tightly.
12 minStep 8: Bring a large pan of salted water to a gentle simmer, not a rolling boil. Slip in the Kasnudeln in two batches and cook for 10–12 minutes, until they float and the dough edges feel tender.
24 minStep 9: While they cook, melt 2 ⅛ oz butter in a small pan over a medium heat and let it foam until it smells nutty and turns light brown, 3–4 minutes.
4 minStep 10: Lift the Kasnudeln out with a slotted spoon, drain, pour over the brown butter and finish with 2 tbsp chives.
2 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 22 g
- Carbs
- 74 g
- Fat
- 26 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kärntner Kasnudeln take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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