Kärtner Kasnudeln

Ingredients

• 350 g flour
• 2 Eggs
• 2 tbsp olive oil
• Salt
• 200 g waxy potatoes
• 350 g well-drained low-fat quark
• 1 egg
• 2 tbsp Sour cream
• 3 tbsp freshly chopped herbs (optional)
• 3 tbsp freshly grated Parmesan
• 3 tbsp Flour
• Salt
• pepper (ground)
• 1 egg yolk
• 4 Spring Onions
• 80 g Butter
• 0.5 tsp crushed chili flakes

Instructions

1. 1.

   Knead the flour, eggs, about 80 ml water and oil with 1 tsp salt into a smooth dough. Add more water or flour if needed.

2. 2.

   Shape the dough into a ball and let it rest covered for about 30 minutes.

3. 3.

   Meanwhile, wash the potatoes, boil them in salted water for about 30 minutes, drain, steam off excess water, peel, and press through a potato ricer. Let cool completely, then mix with the well-drained quark, egg, sour cream, herbs, flour, Parmesan, salt, and pepper.

4. 4.

   Roll out the dough on a floured surface to about 3 mm thickness and cut circles of roughly 7 cm diameter. Place a small amount of filling in the center, brush edges with yolk, fold circles into half-moons, press edges firmly together, then pinch the edges toward the center with fingertips to seal.

5. 5.

   Cook the pasta in boiling water for 6-7 minutes.

6. 6.

   In the meantime, wash and trim spring onions, cutting them diagonally into rings.

7. 7.

   Melt butter in a pan and briefly sauté the onions. Remove the cooked pasta with a slotted spoon, drain well, add to the butter, season with salt, pepper, and crushed chili flakes, toss gently, and serve on preheated plates.