Everytime I visit my family in Carinthia (southern Austria) I look forward to my dad´s homemade Carinthian ‘Kasnudl’. Certainly my dad spoils me, and usually, I just take a seat and dig in. But this time I asked my father to show me how to prepare it – just like his mother showed him some fifty years ago.
I thought about such Kasnudl cooking lesson many times and I am glad we finally set that appointment. While chatting about the preparation steps we also found out some funny facts I shouldn´t hide from you:
- The first time my father prepared the dish was in 1970.
- From then until today, my father has prepared the dish more than 200 times that´s around 200 pieces a year.
- In the past 47 years, my father has made more than 8.000 pieces of Carinthian Cheese Noodles by himself.
- In the past 47 years, my father has eaten more than 1.500 pieces of Carinthian Cheese Noodles (almost all of them made by himself) and I´ve eaten more than 500 pieces.
I guess we Carinthians are obsessed with this dish 🙂
Making ‘Kasnudl’ takes a lot of finesse and you need time and the right passion. Therefore, my father’s recommendation is to prepare some extra portions and to deep-freeze them.
INGREDIENTS for approximately 50 pieces
- 1 kg curd cheese (German: Bröseltopfen)
- 1 kg floury potatoes
- 3 tbsp. ginger mint (German: Grüne Nudelminze)
- 3 tbsp. chervil
- 2 onions
- Salt & pepper
- 2 eggs
- 1 kg flour
- 3 cloves of garlic
- Sunflower oil
- Optional: Green Salad as a side dish (vinegar and olive oil to taste)
Make sure you have a rolling pin, pastry-wheel and plenty of patience.
For the dough:
- Start with cooking the potatoes.
- Mix the flour with a pinch of salt, 3 tbsp. of oil, one egg and some warm water (as required). Make sure the dough doesn´t get too sticky. If necessary cover the dough with some flour.
- Knead the dough until it is soft then leave it to rest for 30 minutes.
For the filling:
- Peel the cooked potatoes and press them.
- Cut the onions into bite sized pieces and place them into a pot over medium heat with 1 tbsp. of oil until translucent (about 3 minutes). Then, let them cool down.
- Place the potatoes and curd cheese (Ratio 1:1) in a bowl. Add 1 egg, onion, salt, pepper, chervil and ginger mint to taste. (Be careful with the ginger mint and the chervil!) Then, mix all ingredients with a wooden spoon.
- Roll out the dough with a rolling pin on a floured work surface (2 mm thick, and around 40×20 cm rectangular)
- Shape the pasta filling into small balls (diameter of approximately 3-4 cm) and place them on the dough.
- Fold the dough, cut it into pieces with a pastry-wheel, then form grooves into the dough by pressing the edges between your fingers. Repeat the procedure for all of the dough.
- Heat up salted water in a large pan. Place the noodles into the water and leave it to simmer (gently cooking) for 9 minutes.
- Serve the Carinthian Cheese Noodles with some melted butter on top and a fresh green salad on the side.
Cheers with sunbeams.