For the Kasnudeln, knead flour, salt, egg and water to a medium-stiff dough, best let rest overnight.
Then roll out the pasta dough thinly and cover half of the dough with 1 tablespoon of filling at a little distance from each other, fold the other half of the dough over it and cut out the noodles with a cookie cutter.
Prepare the filling as follows: wash millet well and boil in salted water for about 15 minutes until soft. Drain well in a sieve. Mix salt and curd with the millet, knead in finely chopped mint.
Save a little mint for sprinkling. Brown butter and pour over pasta that has been boiled in salted water and strained.