Kartner Kasnudeln

Ingredients

• 350 g flour
• 4 eggs
• 2 tbsp olive oil
• Salt
• 200 g waxy potatoes
• 300 g quark (or well-drained quark)
• 1 handful freshly chopped herbs (e.g., chervil and parsley)
• 2 tbsp freshly grated cheese (e.g., Bergkäse)
• pepper (ground)
• Nutmeg (freshly grated)
• 1 egg yolk
• 4 Spring Onions
• 50 g butter
• chili flakes

Instructions

1. 1.

   For the dough, knead flour, 3 eggs, a little water and oil with 1 tsp salt into a smooth, firm dough. Shape into a ball, wrap in cling film and let rest for about 30 minutes.

2. 2.

   For the filling, wash potatoes and cook them in salted water for about 30 minutes until tender. Then peel, press through a potato ricer and let steam off. Mix in an egg, quark, herbs and cheese. Season with salt, pepper and nutmeg.

3. 3.

   Roll out the pasta dough on a pasta machine in portions, cut circles (about 7 cm diameter). Place 1–2 tsp of filling in the center, brush edges with egg yolk, fold circles into half-moons, press edges firmly together and 'grandeln'—fold decoratively toward the center piece by piece.

4. 4.

   Cook the pasta noodles in boiling salted water for 6–7 minutes.

5. 5.

   Wash, trim spring onions and cut them diagonally into rings. Sauté briefly in hot butter in a pan. Toss the drained noodles with the onions, season with salt and chili, and serve.