No, it’s not only Italian, the knowledge of making pasta. The Austrians know to make some similar things like culurgioni as well – pasta dough, a filling made on a basis of potatoes and cheese, some herbs (in the original, mint is used – in the Italian and in the Austrian version) – and the pasta shape is origami-style work.
So what’s the difference? The Austrians use in their Kärntner Kasnudeln quite dry curd which they call “Bröseltopfen”. Topfen is known in Germany as Quark. Put it over night in a cheese cloth and let it drain, so it’s easy to use.
Since I’ve tried the Austrian version, I prefer it – it’s fresher then the culurgioni. The recipes don’t vary too much, and yet, everything is possible (adding spinach or making sweet noodels with apples or dried pears), so I’m not really sure about which source I really used for this recipe.
The original dough would surely be a dough made with flour and eggs – I prefer a dough made of semolina and no eggs. But feel free what to make!
You need for 4:a lot of time
500 g potatoes, cooked (you can cook them the day before)
400 g durum wheat semolina
200 ml water
1 tsp oil
500 g curd (Quark), drained overnight in a cheese cloth
fresh herbs, chopped (about 1 handful. Use what you want: Thyme, mint, basil, … whatever)
1 garlic clove
Start by preparing a firm, but elastic pasta dough. Knead very, very, very well, wrap it in plastic and put it in the fridge.
Peel and chop the onion, sauté it in oil. Peel and mash the potatoes, add the curd. Stir well, add the sautéed onion, press the garlic clove and add it, add the herbs. Stir again, season with salt and pepper.
Form 32 little balls with the filling. Using a rolling pin or a pasta machine, roll out the dough. Cut rounds of about 8-10 cm diameter, using a cup or a cookie cutter. Place on each round a ball of the filling and shape the noodels. The technique to seal it is called “krendeln” as shown in minute 6.49. (And if you know how to do it, you’re allowed to get married. If you’re a girl. Men don’t need to knwo anything, they just need to bring money.) You can also make 16 balls of the filling and make big noodles by using two rounds of dough. That’s why my noodles are rounds and not half-round-shaped.
When you’re done, heat salted water in a large pot. Boil the noodles until they swim on the surface.
In a saucepan, melt butter and let it brown a bit.
Serve the noodles with the butter and a green salad as a side.
Filed under: Recipes: Pasta, Recipes: Potatoes | Leave a Comment
Tags: Austrian, bento, potato