Kärntner Kasnudl – My Dad´s Famous Carinthian Cheese Noodles Recipe

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:

  1. The first time my father prepared the dish was in 1970.
  2. From then until today, my father has prepared the dish more than 200 times that´s around 200 pieces a year.
  3. In the past 47 years, my father has made more than 8.000 pieces of Carinthian Cheese Noodles by himself.
  4. 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
  • Butter
  • 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.

         INSTRUCTIONS

          For the dough:

  1. Start with cooking the potatoes.
  2. 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.
  3. Knead the dough until it is soft then leave it to rest for 30 minutes.

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          For the filling:

  1. Peel the cooked potatoes and press them.

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  1. 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.
  2. 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.

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  1. Roll out the dough with a rolling pin on a floured work surface (2 mm thick, and around 40×20 cm rectangular)
  2. Shape the pasta filling into small balls (diameter of approximately 3-4 cm) and place them on the dough.

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  1. 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.

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  1. Heat up salted water in a large pan. Place the noodles into the water and leave it to simmer (gently cooking) for 9 minutes.

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  1. Serve the Carinthian Cheese Noodles with some melted butter on top and a fresh green salad on the side.

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Cheers with sunbeams.

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