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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	550			318054.0	69632.97	5170.55	1233.98
egg	1			71.5	0.36	6.28	4.755
water	150			0.0	0.0	0.0	0.0
salt				-	-	-	-
	500	curds		-	-	-	-
potato	300		cooked mashed	-	-	-	-
mint	1	tablespoon		2.508	0.4794	0.1875	0.0416
butter	50 -100		melted browned	0.0	0.0	0.0	0.0
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.