Carinthian Cheese Noodles
by Tavolino
Traditional Carinthian pasta pockets filled with a savory mixture of quark, potatoes, and fresh herbs, served with brown butter.
Ingredients
- Flour 500 g
- Water 200 ml
- Egg 1
- Oil 2 tablespoons
- Onion 1
- Butter 50 g
- Breadcrumbs 50 g
- Quark 250 g
- Milk 50 ml
- Potatoes (boiled) 250 g
- Herbs (chives, parsley) 1 bunch
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Knead the flour, water, egg, and oil into a smooth dough.
- 2
Let the dough rest covered for 20 minutes.
- 3
Finely dice the onion and sauté in a little butter until translucent, then let cool.
- 4
Finely mash the boiled potatoes.
- 5
Mix the quark with milk, breadcrumbs, onions, herbs, salt, and pepper.
- 6
Fold the mashed potatoes into the quark mixture.
- 7
Roll out the dough thinly.
- 8
Form the filling into balls weighing about 40 g and place them on the dough with space in between.
- 9
Brush the edges of the dough with a little beaten egg.
- 10
Fold the dough over the filling and press down lightly.
- 11
Use a cutter to cut out half-moon-shaped pockets and press the edges firmly together.
- 12
Seal the edges decoratively with a wavy pattern (krendeln).
- 13
Cook the noodles in plenty of boiling salted water until they float to the top.
- 14
Drizzle with brown butter and serve sprinkled with fresh chives.