Having lived in France for many years now, there are still specific tastes that instantly take me home. Every time I return to the south of Austria, my aunt Edith welcomes me with one of my all-time favorite dishes: Kärntner Kasnudel — a Carinthian classic that feels like a warm hug on a plate.
They're our Alpine version of gyoza or ravioli — tender pasta pockets filled with a savory mix of potatoes, fresh cheese, mint, leek, and onion, seasoned simply with salt and pepper. It's humble food, but soulful and deeply satisfying — the kind you remember forever.
My aunt taught me how to make them when I was about fourteen. I still follow her recipe, though I must admit: mine never tastes quite like hers. Perhaps it's the years of practice — or simply the magic that comes from making them for someone you love.
Kasnudeln literally translates to "cheese noodles." They're a staple across Austrian restaurants, but for me, they'll always belong to my aunt's kitchen — flour-dusted hands, laughter, and the smell of browned butter.
They freeze beautifully once boiled, making them perfect for a comforting lunch or an impromptu Alpine feast — a little piece of home, wherever you are.
Ingredients (for about 16-20 Kasnudel)
For the dough:
3/4kg plain wheat flour
2 large eggs
3-4 Tablespoons of vegetable oil (best is olive oil)
Salt
and some lukewarm water
For the filling:
1/2kg Curd / Fresh cheese (if it is too watery: put it into a clean Gaulish tea towel (or any similar fabric) for about an hour to let it drain, the cheese must be pretty dry - the longer the dryer)
5-6 medium-sized floury Potatoes
1/4 leek, finely sliced
1/2 yellow onion, finely sliced
Salt
Pepper
Mint: If you have fish, slice mint finely. In case you do not have fresh mint: use a dried mint out of a teabag, that's fine!)
1. The first step is to drain the cheese while you prepare everything else.
Cook the potatoes until they are soft, then peel and mash them immediately while they are still hot. Set aside and let them cool.
2. Prepare the dough at the same time you are cooking the potatoes:
Create a mold of the flower, then add the two eggs, salt, oil, and a bit of water, and mix well. If necessary, gradually add more lukewarm water/oil until the dough is smooth and not too sticky. Knead it for a while (I do it by hand), and then let it rest for at least 30 minutes.
3. Melt a bit of butter in a little pan, add sliced onion and leek, and let it get slightly golden-yellowish. Put aside
4. Mix the drained fresh cheese with the potatoes, the Onion-Leek mixture, and add salt, pepper, and mint. Mix well.
5. Once the dough has rested, roll it out well, not too thick, not too fine. Use a form with a diameter of 8-10cm (such as a bowl) to cut out round shapes from the dough. You should make about 16-20 Kasnudel.
6 Bring water in a big pot to a boil, then reduce the heat to low heat
7. With a tablespoon, place some of the filling in the middle of each dough circle, and then pleat one half over to the other. Press the edges very well together. You can keep it like this, but if you want to upgrade your level, you can « kranzel » them, which means to make a beautiful border. Have a look at the image: you take your thumb and fold it about 1-1.5 centimeters.
The Kasnudel must be very well closed, so that the filling won't run out while cooking.
8. Put the Kasnudel (not all at once, about half of them) into the not-boiling water and let them simmer for about 10 minutes on low heat. Set them aside and let the other half of the prepared Kasnudel simmer.
(If you do not want to eat them right now, but prepare them in advance, after this step, let them cool down, and then you can put them into the freezer).
9. In a big pan, melt the right amount of unsalted butter until it is slightly brownish, and put the Kasnudel in for a few minutes on each side.
10. Serve immediately. They are great, accompanied by a nice green salad. Enjoy!