🍽️ Carinthian Cheese Noodles

Name: Carinthian Cheese Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g flour; 4 eggs; 2 tbsp olive oil; salt; 200 g floury potatoes; 300 g quark (or well-drained quark); 1 handful freshly chopped herbs (e.g. chervil and parsley); 2 tbsp freshly grated cheese (e.g. Alpine cheese); pepper (from the mill); nutmeg (freshly grated); 1 egg yolk; 4 spring onions; 50 g butter; chili flakes

689 kcal · 30 min · 4 servings

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Ingredients

350 g flour
4 eggs
2 tbsp olive oil
salt
200 g floury potatoes
300 g quark (or well-drained quark)
1 handful freshly chopped herbs (e.g. chervil and parsley)
2 tbsp freshly grated cheese (e.g. Alpine cheese)
pepper (from the mill)
nutmeg (freshly grated)
1 egg yolk
4 spring onions
50 g butter
chili flakes

Instructions

1. Knead flour, 3 eggs, a little water, oil, and 1 teaspoon of salt into a smooth, firm dough. Form a ball, wrap it in plastic wrap, and let it rest for about 30 minutes.
2. Wash the potatoes and cook them in salted water for about 30 minutes. Peel them, press them through a potato ricer, and let them steam off for a moment. Mix in 1 egg, quark (topfen), herbs, and cheese. Season with salt, pepper, and nutmeg.
3. Roll the dough thinly in portions and cut out circles with a diameter of about 7 cm. Place 1-2 teaspoons of filling in the center, brush the edge with egg yolk, fold the circles into half-moons, press the edges firmly together, and fold them decoratively towards the center (grandeln).
4. Cook the pasta in boiling salted water for 6-7 minutes.
5. Wash and trim the spring onions, slice them diagonally into rings. Sauté them briefly in hot butter in a pan. Toss the drained pasta in it. Serve seasoned with salt and chili.

Nutrition per serving

kcal: 689
Protein: 29 g · Fett/Fat: 29 g · Carbs: 76 g