📷 · Kärntner Kasnudeln photo by Christian Michelides, CC BY-SA 4.0 · via Wikimedia Commons

Plat principal · Austria · Klagenfurt

Kärntner Kasnudeln 🥟

Name: Kärntner Kasnudeln
Prep time: 48 min
Cook time: 72 min
Total time: 120 min
Yield: 2-4 servings
Cuisine: Carinthian
Ingredients: dough: 300 g flour, 3 eggs, pinch salt, ~2 tbsp water; filling: 250 g quark (dry), 150 g soft mountain cheese or feta-mix, 1 egg yolk; big handful chives + fresh mint; chopped; salt; pepper; butter for the pan (lots) + bread crumbs optional; to serve: potato or pumpkin seed oil salad with vinegar, chives

Carinthia's protected pride: fat pasta half-moons crimped by hand — the Zopfl, a braided rope of twelve folds, is the regional signature — stuffed with a mix of mountain cheese and quark with mint and chives, boiled, drenched in browned butter, and crowned with a green salad sharp enough to cut the richness. Every Kasnudel Sunday defends its own recipe like a small constitution.

Carinthia Carinthian ⏱ 120 min Intermédiaire

Méthode

1

Knead a firm egg pasta dough 10 minutes, rest wrapped 30 minutes. Mix quark, cheese, yolk and herbs into a salty, mint-forward filling.
2

Roll the dough thin; dot double spoonfuls of filling, cut around them, fold to half-moons and seal hard.
3

The crimp: press the curved edge with your thumb and index in quick pinches, creating the braided Zopfl — twelve visible twists marks Carinthian standards.
4

Boil in salted water until the Kasnudeln float and the pasta bites tender, 4–6 minutes; lift straight into the pan.
5

Flood a pan with butter and foam it golden; roll the dumplings through until glossy, top with crisp croutons or just more chives, and serve with the icy vinegar salad alongside.

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Kärntner Kasnudeln 🥟

Méthode

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