- 550g flour
- 150ml water (lukewarm)
- 500g curds (or ricotta)
- 300g potatoes (cooked and mashed)
- 1tablespoon mint (fresh or dried, adjust to taste)
- 50 -100g butter (melted and browned)
- 1tablespoon french parsley (minced)
- salt and pepper
- Knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min.
- Cook potatoes for about 25-30 minutes (depending on their size) peel and mash rather thoroughly.
- Mix together curd, potatoes and mint (rub dried one between your fingers). Salt and pepper to taste.
- Form ~1inch diameter balls out of the filling.
- Use a rolling pin or a pasta machine to flatten dough (2mm thin).
- Cut out (using a glass or pasta forms) medium sized pasta circles (about 1,5 - 2 inch in diameter),
- Place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles.
- 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 :)).
- Put noodels into salted, boiling water and let simmer on low heat for about 15 minutes.
- Either serve Kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter) until lightly brown and crispy.