Kärntner Kasnudeln
This Carinthian pasta dumpling recipe we used at Mark’s Midday Menu and was served every Thursday for lunch. The quark filling with the crispy sage and brown butter is a perfect combination and also vegetarian.
FILLING MARK’S MIDDAY MENU
Ingredients for 3 portions (9 individual dumplings)
1 kaiser roll (Semmel)
500g quark (Bröseltopfen = coarse quark)
10g finely chopped parsley
1/2 tsp dried garden chervil
1 tsp dried brown mint
2 tsp salt
pinch nutmeg
a little milk, if mixture is too dry
butter, sage
DOUGH
Ingredients
300g universal flour
150ml warm water
1 egg
1 tsp salt
oil
Method
Combine salt and flour and pour out on to work surface. Make a well and crack egg in the middle and mix it in with a fork.
Slowly add warm water and combine it with your hands. You can also use a kitchen machine to knead the dough.
Knead dough until smooth.
Drizzle a little bit of oil on a piece of plastic wrap and wrap up dough ball, let rest at room temprature for at least 1 hour. Alternatively place dough in a Tupperware container coated in a little bit of oil to rest.
Cut kaiser roll into small cubes and place in a bowl.
Add quark, herbs, salt and nutmeg and combine with your hands.
Roll your filling mixtures into 60g balls and put them on a plate.
Roll out the dough into long pieces and place balls on it, with some space in-between them.
Fold the dough over the filling and seal. Try to not get any air pockets.
Cut around the filling and leave about 1 cm of the dough around it.
Bring a pot of salted water to a simmer and cook the Kasnudeln for 12 - 15 minutes.
I like to serve them with brown butter and crispy sage.