Minty Cheese Filled Pasta (kärntner Kasnudel)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 550 g flour
• 1 egg
• 150 ml water (lukewarm)
• salt
• 500 g curds (or ricotta)
• 300 g potatoes (cooked and mashed)
• 1 tablespoon mint (fresh or dried, adjust to taste)
• 50 -100 g butter (melted and browned)
• 1 tablespoon french parsley (minced)
• salt and pepper

Recipe

• 1 knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min.
• 2 cook potatoes for about 25-30 minutes (depending on their size) peel and mash rather thoroughly.
• 3 mix together curd, potatoes and mint (rub dried one between your fingers). salt and pepper to taste.
• 4 form ~1inch diameter balls out of the filling.
• 5 use a rolling pin or a pasta machine to flatten dough (2mm thin).
• 6 cut out (using a glass or pasta forms) medium sized pasta circles (about 1,5 - 2 inch in diameter),
• 7 place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles.
• 8 seal edges using your hands or a fork. (experienced austrian chefs "kreindel" their kasnudeln, which means, they use a special "finger-technique" to make the pasta's edges look like gimp/border. it might look pretty, but it's very difficult. to do and for me to explain :)).
• 9 put noodels into salted, boiling water and let simmer on low heat for about 15 minutes.
• 10 either serve kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter) until lightly brown and crispy.