Carinthian Kasnudeln without Krendeln - the recipe just like grandma used to make

Would you like to prepare real Carinthian Kasnudeln, but have respect for the "Krendeln"? No problem. This recipe shows you how you can easily recreate the Austrian classic with a potato and curd cheese filling - traditional in taste, but without the complicated technique.

A vegetarian dish with soul that is perfect for both everyday and Sunday meals - honest, home-made and full of flavor.

Preparation

Ingredients for 4 portions (approx. 20-24 pieces)

For the filling:

500 g crumbly curd cheese (alternatively curd cheese or hung yoghurt)
500 g waxy potatoes
¾ Bread roll, finely diced
½ Onion, finely chopped
1.5 tbsp leek, finely chopped
1.5 tbsp spearmint (alternatively mint or lemon balm)
1¼ tbsp chervil herb
1.5 tbsp parsley, finely chopped
1.5 tbsp chives, finely chopped
1 clove of garlic, finely chopped
1.5 tbsp salt
Pepper to taste

For the dough:

500 g plain wheat flour (type 480 or 700)
1 egg (size L)
1 egg yolk (size L)
1 pinch of salt
1 tbsp oil (e.g. sunflower oil)
40-80 ml water (as required)

Preparation - step by step

Prepare the filling

Boil the potatoes in their skins until soft, peel and press through a ricer. Fry the onion in butter until golden brown. Finely chop the herbs. Mix everything with the curd cheese, season to taste and shape into small balls. Chill in a cool place.
Make the dough

Knead the flour with the egg, egg yolk, salt and oil. Add water a little at a time until the dough is smooth. Wrap in cling film and leave to rest for 30 minutes.
Filling and shaping

Roll out the dough thinly, spread the filling, place a second layer of dough on top, press out the air and cut out with a pastry wheel. Optionally crimp (classic sealing of the edges).
Cooking

Cook in gently simmering salted water for about 5-6 minutes until the cheese noodles float to the surface. Remove with a slotted spoon.
Serve

Serve classically with melted butter - or fry in butter until golden brown for extra roasted flavors.

Why you'll love this recipe

Carinthian classics - simply explained
No need to crimp - but full of flavor
Vegetarian and down-to-earth
Perfect for anyone who appreciates real home cooking
Also works without special ingredients

Further tips & variants

No spearmint in the house? Use mint or lemon balm.
Crumbly curd cheese can be easily replaced with drained curd cheese or labneh.
Boiled Kasnudeln can be fried wonderfully - for more texture and flavor.

Discover more home cooking

If you fancy more Austrian classics, then be sure to check out my YouTube channel:

HausmannKocht on YouTube

Or browse through my category "Pastries & pasta doughs".

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