Overview
Carinthia's most famous pasta dish featuring a savory potato and herb curd filling sealed with an artisanal twisted edge.
IMG_1203
Kärntner Kasnudeln (Austria)
An authentic recipe for traditional Austrian Kärntner Kasnudeln, highlighting the delicate art of hand-crimping filled pasta with a savory potato-quark and mint filling.
Ready in
75 min
Makes 4 servings
Prep
60m
Cook
15m
Level
Hard
About this recipe
An authentic recipe for traditional Austrian Kärntner Kasnudeln, highlighting the delicate art of hand-crimping filled pasta with a savory potato-quark and mint filling.
Carinthia's most famous pasta dish featuring a savory potato and herb curd filling sealed with an artisanal twisted edge.
Ingredients
Dough
Filling
Serving
Equipment
- Rolling pin For rolling out pasta dough
- Pastry cutter or glass For cutting dough rounds
- Large pot For boiling pasta
- Small skillet For browning butter
Instructions
-
In a bowl, mix flour, egg, water, and salt. Knead into a smooth, elastic dough, cover, and let rest for 30 minutes.
-
For the filling, combine the mashed potatoes, quark (topfen), chopped mint, chervil, melted butter, and salt in a bowl until smooth and uniform.
-
Roll out the dough thinly on a floured surface and cut out round circles using a glass or pastry cutter.
-
Place a small spoonful of filling in the center of each circle, fold in half, and press the edges firmly together.
-
Perform the traditional hand-crimping technique (Fleckerln) by twisting and folding the edge decoratively.
-
Drop the parcels into boiling salted water and cook for 10-12 minutes until they float to the top.
12 min -
Remove with a slotted spoon, plate them, and drizzle generously with hot browned butter before serving.
Nutrition
Calories
420
Protein
16g
Carbs
54g
Fat
16g
Fiber
4g
Sugar
3g
Sodium
480mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.4
/10
Expert
4.9
95% conf.
Expert Review
Verdict
An exquisite Austrian specialty combining comforting potato-quark filling with aromatic herbs and rich brown butter.
Pros
- Authentic regional heritage
- Delightful herb flavor
- Comforting texture
Cons
- Requires patience for hand-crimping edges
AI Insights
Summary
An authentic recipe for traditional Austrian Kärntner Kasnudeln, highlighting the delicate art of hand-crimping filled pasta with a savory potato-quark and mint filling.
Tips
- Ensure the dough edges are clean and slightly moistened with water if needed so they seal securely before crimping
- Brown the butter gently until it smells nutty, but be careful not to burn it
- Serve alongside a crisp green side salad for a balanced meal
Substitutions
- Topfen/Quark → Dry cottage cheese or farmer's cheese
- Chervil → Parsley or chives
Storage
Store uncooked shaped parcels in the refrigerator for up to 1 day or freeze them for up to 2 months.
Pairing
- Crisp green leaf salad with a light vinaigrette
- A glass of Austrian Grüner Veltliner
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
What is the distinctive feature of Kasnudeln?
The signature feature is the 'Kunden'—the hand-crimped, rope-like twisted edge created by pinching and folding the dough seal.
Can I freeze uncooked Kasnudeln?
Yes, you can freeze them raw on a tray before transferring them to a bag, and cook them straight from frozen.
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