Carinthian Kas and Schwammerlnudeln/Austria

A delicious mushroom dish for any occasion!

Original source : Ard-Buffet – Recipe service “Food connects: Chefs of foreign countries serve up” by Gottfried Bachler.

Mix the flour with the lukewarm water. Add the eggs, the egg yolks and the salt and knead the dough until it is smooth, then rest a little. Roll out the dough thinly.

Make the filling for the mushroom noodles: Coarsely chop the cleaned mushrooms and sauté them with onion in oil until the water that has escaped evaporates. Bind with an egg. Form the quantity into small balls and place on the dough, fold and cut out. Press the edge heartily smooth and make carefully in salted water about 10 minutes.

For the noodle filling, knead the curd cheese with the pressed potatoes, add the dried mint, season with salt and pepper.

Form the curd mixture into small balls as well and place them on the thinly rolled out dough, fold them together, cut them out, smooth the edges and make them carefully in salted water.

Drain and arrange the finished pasta, baste with hot clarified butter.

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