Minty Cheese Filled Pasta Kärntner Kasnudel Recipes

PASTA WITH MINT AND PARMESAN

Steps:

• Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
• Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

MINTY CHEESE FILLED PASTA (KäRNTNER KASNUDEL)

Steps:

• Knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min.
• Cook potatoes for about 25-30 minutes (depending on their size) peel and mash rather thoroughly.
• Mix together curd, potatoes and mint (rub dried one between your fingers). Salt and pepper to taste.
• Form ~1inch diameter balls out of the filling.
• Use a rolling pin or a pasta machine to flatten dough (2mm thin).
• Cut out (using a glass or pasta forms) medium sized pasta circles (about 1,5 - 2 inch in diameter),
• Place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles.
• Seal edges using your hands or a fork. (experienced Austrian chefs "kreindel" their Kasnudeln, which means, they use a special "finger-technique" to make the pasta's edges look like gimp/border. It might look pretty, but it's very difficult. To do and for me to explain :)).
• Put noodels into salted, boiling water and let simmer on low heat for about 15 minutes.
• Either serve Kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter) until lightly brown and crispy.