Traditionelle Kärntner Kasnudel

Carinthian Kasnudel

Craving savory delicacies? The Carinthian Kasnudeln are just right for you! The pasta dough is filled with a filling made from potatoes, low-fat curds, crumbled curds and aromatic herbs. This creates a classic Carinthian taste experience!


  • Duration: approx. 2.5 hours
  • Quantity: 3-4 servings
  • Difficulty: advanced


  • 400g flour
  • 2 eggs
  • 120ml lukewarm water
  • 6 tablespoons olive oil (or other vegetable oil)
  • 1 tsp salt
  • 500g potatoes
  • 300g low-fat curds
  • 250g crumb curd
  • 2 tbsp pasta mint (dried)*
  • 2 tbsp chervil (dried)
  • 1 small onion
  • 1 tbsp butter
  • other herbs (optional)
  • nutmeg
  • Salt pepper


Place the flour in a bowl and make a well in the middle. Eggs, water, salt and oil are added to the cavity. Now carefully mix the liquid ingredients with a fork and slowly incorporate the flour all over. Knead in the flour with a fork until a crumbly dough is formed. Now knead this dough by hand for a good 3-5 minutes to get a nice, supple dough ball.

If the dough is too dry and cracks when forming a ball, simply wet the dough with a little olive oil and water and knead it again. However, if the dough seems too mushy, the ball can be dusted with flour and kneaded again. Wrap the dough in a piece of cling film and let it rest in the fridge for at least 1 hour.

For the filling, boil the potatoes, peel them, let them evaporate well and press them into a bowl with the potato press. Season with plenty of salt and freshly ground pepper. Grate some nutmeg over it and add the curd.

Meanwhile, melt the butter in a small pan and sauté the very finely chopped onion in it. But don't roast them - the onion pieces shouldn't get any color, they should only be sautéed until translucent. Add the onion and the most important ingredients to the filling: the herbs! Mix everything vigorously. It is best to knead the mixture with your hands for two to three minutes.

Let the filling sit for about half an hour, then form small balls, preferably the same size, with your hands - this is best done with an ice cream scoop.

Take the dough out of the fridge and roll it out relatively thin (approx. 0.5cm thick) using the pasta machine or rolling pin. Place the filling on the dough at larger intervals, fold the dough in and press it slightly all around with your fingers. Use a small cup or glass to cut out the noodle. Press the edges of the noodle a little (leave out any air pockets) and “crumble”. To do this, fold the dough between your thumb and forefinger at regular intervals and press it firmly. Or if you prefer it quicker – press it all over with a fork.

Let the finished noodles steep in boiling, salted water for approx. 3 - 4 minutes. Serve with melted butter and herbs.

Tip: Fry the noodles on the underside again briefly in a pan with butter, which brings even more flavor to the plate!


Corine's Cooking

Hallo! Mein Name ist Corine und mein Blog Corine's cooking steht für Comfort Food - Hausmannskost, einfache und unwiderstehlich gute Rezepte für die ganze Familie. Gerichte, die Kindheitserinnerungen wecken und einfache Kuchen- und Tortenrezepte mit ganz viel "Mhmmm"-Faktor.