The Carinthian Kasnudl is more than just an Austrian pasta variant. It is a childhood memory, a cultural asset and in many families also a well-kept secret. But above all, Kasnudl is one thing: incredibly good! For many, it is as much a part of a successful hiking day as parasols on the beach. That’s why today we’re going to tell you Ullis grandma’s recipe for this buttery Carinthian speciality:
Just as true beauty comes from within, the taste of the Carinthian Kasnudel is also hidden in the innermost being. The classic filling consists of breadcrumbs (a form of curd) mixed with potatoes, onions and herbs. Carinthian noodle mint and in some places chervil provide the typical fine taste. However, it should be noted at this point that almost every region in Carinthia – if not every household – has its own recipe.
For the dough
200 g smooth flour
100 g rye flour
1 tablespoon of oil
1 egg
1 pinch of salt
Mix all ingredients in a large bowl and add lukewarm water as required. Knead by hand until the dough is smooth, elastic and supple. Then let the dough rest for 30 minutes.
For the filling
500 g mealy potatoes
250 g breadcrumb cake
2 small onions chopped and roasted
1 tsp brown mint
garlic & salt
Boil the potatoes, peel them and press them finely with a potato ricer. Crumble the curd, add the onion and garlic. Wash, dry and chop the mint. Knead everything in a bowl and mix.
Then roll out the dough evenly into small slices, add a generous tablespoon of filling
and close the Kasnudel – also called “krendeln”. Krendeln is considered high art, which every good Carinthian housewife – and nowadays, of course, every good househusband – must master. This is the jagged pressing of the edges of the dough with the fingers to close the noodles.
Cook the noodles in boiling salted water for about 4 to 6 minutes, dab dry and serve with brown butter and a crispy salad. Mmmmmmh! Really good and guaranteed to taste like a holiday.
