Carinthian Kasnudeln

Ingredients for 6-8 servings:
Pasta dough:
400 g fine wheat flour
approx. 1.5 cm³ water
Salt
1 tablespoon olive oil
Egg
Filling:
500 g curds
130 g rolls chopped into cubes
70 g butter
2 cm³ milk
50 g finely chopped onion
100 g boiled potatoes
2 tablespoons chopped mint leaves
2 tablespoon chopped chervil
Ground white pepper
80 g butter

Preparation:
Knead the flour, egg, water, oil and salt to a smooth pasta dough. Leave it to stand for a good 20 minutes and then roll out until thin.
Fry the onion in butter until glassy.
Pour the milk over the rolls and curds, add the onion and mix.
Strain the potatoes, add the seasoning and herbs and mix.
Fashion into balls of about 40 g each. Place the balls on the dough, leaving ample room between them, and brush the edges with whisked egg.
Fold over the dough from bottom to top and press it down firmly all around.
Cut out pockets of about 6 cm using a crescent-shaped pastry cutter. Press down firmly along the outside and serrate the edges.
Boil for appox. 15 minutes, lift out of the water, leave to drip, and serve with melted butter and chopped chives.

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