1. Knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min. 2. Cook potatoes for about 25-30 minutes (depending on their size) peel and mash rather thoroughly. 3. Mix together curd, potatoes and mint (rub dried one between your fingers). Salt and pepper to taste. 4. Form ~1inch diameter balls out of the filling. 5. Use a rolling pin or a pasta machine to flatten dough (2mm thin). 6. Cut out (using a glass or pasta forms) medium sized pasta circles (about 1,5 - 2 inch in diameter), 7. Place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles. 8. Seal edges using your hands or a fork. (experienced Austrian chefs "kreindel" their Kasnudeln, which means, they use a special "finger-technique" to make the pasta's edges look like gimp/border. It might look pretty, but it's very difficult. To do and for me to explain :)). 9. Put noodels into salted, boiling water and let simmer on low heat for about 15 minutes. 10. Either serve Kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter) until lightly brown and crispy. ---------------------------------------------------------------------------
Nutrition
Ingredients
