Cheese noodles from Carinthia
- 300 g coarse-grained flour
- 1 egg
- A dash of oil
- A pinch of salt
- Water as required
- Egg white for coating
- 100–150 g brown butter for pouring
For the filling:
- 150 g peeled potatoes
- 300 g low-fat farmers cheese
- 2 tbsp diced onion
- 1 egg
- 2 tbsp mixed, finely-chopped herbs (mint, chervil, parsley)
- 2–3 tbsp sour cream, as required
- Butter to sweat the onions
1. To make the dough, make a pile of flour on the work surface, create a hollow in the middle and beat the egg into it. Salt the mix slightly. Work in a little oil and sufficient water to produce a smooth, workable dough. Form into a ball, cover with film and leave to rest for 30–45 minutes.
2. In the meantime cook the potatoes until soft, allow to cool briefly and press or sieve through a potato press. Sweat the onions in butter, add the herbs, season with salt and remove from the heat. Mix all the ingredients together and work into a malleable paste filling. If necessary, loosen the mix with sour cream.
3. Roll out the dough on a floured work surface until it is the thickness of the back of a knife. Cut out disks of approx. 3 inch diameter using an upturned glass or circular cutter. Shape small balls of the paste filling and place these on the dough circles, or use a spoon to apply the filling. Coat the edges of the dough with the beaten eggwhite, fold the dough together and press firmly. Press the edges between the fingers
to form grooves and set on a floured board.
4. Place the noodles into salted boiling water and, depending on size, leave to simmer gently for 10–12 minutes. Remove carefully and arrange on pre-heated plates. Cover generously with foamed brown butter and serve.
Serve with a refreshing green salad.
- Cooking time: 10–12 minutes