Carinthian Cheese Noodle from Grandma
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 5 egg (s)
- salt
- 1 teaspoon oil
- 500 g potato (s), cooked floury
- 500 g quark, coarse (breadcrumbs)
- 1 bunch mint, chopped
- 1 teaspoon thyme, dried (or fresh, chopped)
- 1 teaspoon marjoram, dried (or fresh, chopped)
- 1 large onion (s)
- 2 cloves garlic
- Flour for rolling
Print Recipe
Pin Recipe Instructions
- For the dough, knead 500 g flour, 5 whole eggs and 1 teaspoon oil to form a smooth dough, cover and leave to rest for at least 1 hour, or even better overnight.
- For the filling, press the potatoes through the press or roughly grate them, mix well with the curd, chopped herbs and salt, finely dice the onion and sauté together with the chopped garlic in oil until translucent, add to the potato mixture and stir well.
- Roll out balls of walnut size from the finished mass, roll out the dough into a thin rectangular shape, cut into strips with a width of approx. 15 cm and place the balls on the strips with a distance of approx. 4 cm, fold the dough over the balls, so that the edges of the dough meet again, press firmly with your hands and divide, cook in boiling salted water until the noodles float on the surface, serve with brown butter.
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