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Kärntner Kasnudeln – Carinthian Cheese Noodels


  • 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)
  • Salt
  • 1 tbsp. butter


  • 200 g butter
  • 1/4 handful of thyme
  • 1/2 pecan nuts (chopped)
  • honey


  1. 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.
  2. 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.
  3. Meanwhile cook the potatoes until soft and let them cool out until sieving them through a potato press.
  4. Heat a pan, add the butter and the onions when the butter is warm.
  5. Stir until glazed and add the herbs, season with salt and remove from the heat.
  6. Mix all ingredients together to make a paste filling.
  7. 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).
  8. Shape small balls from the paste filling and place these on the dough circles.
  9. Coat the edges of the dough with the beaten egg and place another dough circle on top. Make sure all sides are closed.
  10. 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.