Carinthian Meat Noodle

Put the smoked meat and the roast pork through a meat grinder or mince in a blitz cutter. Melt the lard in a pan, first sauté the finely chopped onion until translucent, and finally also briefly sauté the finely chopped garlic. Mix onion and garlic well with the remaining ingredients, form small balls. Mix all ingredients for the Carinthian noodles well and knead into a smooth, not too firm noodle dough. Wrap the dough in aluminum foil and let it rest for about 1 hour. Then roll out the dough with a rolling pin to the thickness of the back of a knife and cut it into square pieces large enough to place the respective filling, formed into small balls, on top of it and fold the dough over it like a pocket, in such a way that the filling is fully covered with it and, in addition, a margin of about 1 cm remains for the decoration. This edge is first well pressed together and then with a pastry wheel to a preferably uniform crescent shape ausadelt. Depending on the skill, the edge is then “crimped” further with thumb and forefinger as decoratively and wavelike as possible. In the meantime, bring plenty of salted water to the boil, in which the pasta is placed and left to simmer for about 10 minutes. In between, sometimes stir carefully so that no noodle can stick to the bottom of the pot or to the wall. After that, remove the noodles from the water with a dumpling lifter, place them on preheated

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