Directions: |
Directions:To make the dough, pile the flour on the work surface, create a hollow in the middle and beat the egg into it. Salt the mix slightly, work in a little oil and sufficient water to produce a smooth, workable dough.
Form into a ball, cover with cling film, leave to rest for 30-45 minutes.
Meanwhile cook the potatoes until soft, cool briefly and sieve through a potato press.
Sweat the onions in butter, add herbs, season with salt and remove from the heat. Work into a malleable paste, mixing with the potato. If necessary, loosen the mixture with soured cream.
Roll the dough on a floured surface to the thickness of the back of a knife. Cut discs of approximately 10cm using a glass or cutter.
Shape small balls of filling using a teaspoon and place on the dough circles. Coat the dough edge with beaten egg white, fold edge to edge to form a “parcel”, press firmly. Press the edges between the fingers to make grooves and leave on a floured board to prevent sticking.
Heat salted water in a large pan, place the “parcels” into the water, simmer 10-12 minutes.
Remove carefully, serve covered with foamed butter with a green salad. |
Personal
Notes: |
Personal
Notes: One of our oldest friends is from Austria. She has lived in Lincolnshire for many years but still owns a house near to where she grew up in the mountains. We have been lucky to have had wonderful holidays in this beautiful area and we have tried several national dishes. Karntner Kasnudeln is commonly found on the menu in restaurants in this region and is one of our favourites. They are more similar to ravioli than noodles and can be filled with a variety of ingredients, but in our opinion these are the best and it is this combination that we make at home. Don’t be fooled into thinking that you need more accompaniments, kasnudeln are very filling!
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This recipe for Karntner Kasnudeln / (Corinthian cheese noodles) is from