kasnudeln
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Austrian noodle dumplings, from the Carinthia region. Note: Farmers cheese is expensive. A good substitution is small curd cottage cheese, drained overnight in a strainer lined with a coffee filter. Refrigerated, of course! For a finer texture, you can use my recipe for easy ricotta cheese, which is actually farmers cheese."
yield
4 serving(s)
prep time
25 Min
cook time
45 Min
method
Stove Top
Ingredients For kasnudeln
- FOR THE DOUGH:
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10 1/2 ozcoarse-grained flour
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1egg
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1/2 tspcanola oil
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1/8 tspsalt
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1egg white, for coating
- FOR THE FILLING:
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5 ozpotatoes, peeled
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10 1/2 ozfarmers cheese (see note in description)
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2 Tbsponions, diced
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1egg
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2 Tbspmixed, finely-chopped herbs (mint, chervil, parsley)
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2 Tbspsour cream (as needed)
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1 tspbutter (to sweat the onions)
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1/4 cbutter, browned
How To Make kasnudeln
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1To make the dough, make a pile of flour on the work surface, create a hollow in the middle and beat the egg into it. Salt the mix slightly. Work in a little oil and sufficient water to produce a smooth, workable dough. Form into a ball, cover with film and leave to rest for 30–45 minutes.
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2In the meantime cook the potatoes until soft, allow to cool briefly and press or sieve through a potato press. Sweat the onions in butter, add the herbs, season with salt and remove from the heat.
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3Mix all the filling ingredients together and work into a malleable paste. If necessary, loosen the mix with a little sour cream.
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4Roll out the dough on a floured work surface until it is the thickness of the back of a knife. Cut out disks of approx. 3 inch diameter using an upturned glass or circular cutter. Shape small balls of the paste filling and place these on the dough circles. Coat the edges of the dough with the beaten egg whites, fold the dough together and press firmly. Press the edges between the fingers to form grooves and set on a floured board.
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5Place the noodles into salted boiling water and, depending on size, leave to simmer gently for 10–12 minutes. Meanwhile, carefully brown the remaining butter in a small saucepan. Remove the noodles carefully from the water with a slotted spoon and arrange on preheated plates.
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6Cover generously with foamed brown butter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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