- 300 g coarse-grained flour
- 1 egg
- A dash of oil
- A pinch of salt
- Water (if necessary)
- Egg white for coating
- 100–150 g brown butter for pouring over
- for the filling
- 150 g potatoes (peeled)
- 300 g Carinthian Bröseltopfen (low-fat quark)
- 2 tbsp onion (diced)
- 1 egg (beaten)
- 2 tbsp mixed, finely-chopped herbs (Carinthian gingermint (Nudelminze)
- 1 tbsp. butter
- 200 g butter
- 1/4 handful of thyme
- 1/2 pecan nuts (chopped)
- Make the dough by placing the flour on a clean surface and place the egg in the middle and mix everything well with your hands.
- Salt the mixture and add a little oil and water to make a smooth dough. Form into a ball and cover with cliche film and let it rest for 40 minutes.
- Meanwhile cook the potatoes until soft and let them cool out until sieving them through a potato press.
- Heat a pan, add the butter and the onions when the butter is warm.
- Stir until glazed and add the herbs, season with salt and remove from the heat.
- Mix all ingredients together to make a paste filling.
- Roll out the dough on a floured work surface until it has the thickness of 3 mm Cut out disks of approx. 10 cm diameter using an upturned glass or circular cutter (I used a shaped cutter).
- Shape small balls from the paste filling and place these on the dough circles.
- Coat the edges of the dough with the beaten egg and place another dough circle on top. Make sure all sides are closed.
- Heat up a generous quantity of salted water in a large pot. Place the noodles into the water and, depending on size, leave to simmer gently for 5-12minutes. Remove carefully.
Serve with a thyme butter, pecan nuts and honey.