Carinthian Poppy Seed Noodles

Prepare the dough as described. For the filling, mix all the ingredients together and form small balls (approx. 25 g) from the mixture. Then roll out the dough on a floured work surface to a thickness of 2-3 mm. Using a round cookie cutter, cut out discs about 10 cm in size and top each with a poppy seed ball. Cover the filling with the dough, pressing the ends of the dough well together with your fingers (crimping). In a large pot, bring salted water to a boil, drop in pasta and cook for about 12 minutes. Lift out, drain and arrange on preheated plates. Top with brown butter and sprinkle with cinnamon sugar.

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