Recipe tip: The classic Carinthian Kasnudeln
Probably the most famous Carinthian dish is the Carinthian Kasnudeln, also in the Drautal potato fritters called. You will find this vegetarian dish on almost every menu in the country and you should definitely try it during your cycling holiday in Carinthia. There are also delicious variants with other fillings, such as spinach, mushrooms or minced meat.
The simple recipe below comes from our partner hotel and Drauradwegwirt, the Holiday Hotel Sunshine in Berg im Drautal. The typical feature of the traditional Carinthian Kasnudeln is the "krindled" edge, the dumpling is lovingly closed by hand. A Carinthian proverb says: "A dirndl that can't make a dress can get a man." This means that a woman who can't make a dress will not get a man. Have fun cooking and enjoy your meal.
For the pastry:
– 250 grams of plain flour
- 1 pinch of salt
- 1 egg
– 160 ml of water
For the Filling:
– 500 grams of mealy potatoes
– 250 grams curd
- 2 onions
– 150 grams of butter
– Parsley, chives, mint, salt and pepper
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Preparation:
Mix flour, salt, egg and water well and knead into a smooth, not too firm pasta dough. Wrap the dough in foil and let it rest for about 1 hour. Then roll out with the rolling pin to a knife thickness and cut out circles with a diameter of 8 cm, which are big enough for you to put the filling, shaped into small balls, on top of them and fold the dough over them like pockets. In such a way that the filling is completely covered with it and there is still an approx. 1 cm wide border for the decoration. Press this edge well together and then "curl" it with your thumb and forefinger as decoratively and wavy as possible.
Boil, peel and sieve the potatoes. Finely chop the onion and sauté in butter. chop herbs. Mix all ingredients to a smooth consistency. Form small balls from this mass.
In the meantime, bring plenty of salted water to the boil, add the pasta pockets and leave to simmer on a low heat for about 10 minutes. Stir carefully in between, so that no pasta can stick to the bottom of the pot or the wall. Then take the noodles out of the water with a dumpling server, arrange on preheated plates and pour melted, brown butter over them before serving and sprinkle with chives. A green salad goes well with this
Good luck and good appetite !
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