Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup water
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Pastry cutter or knife
- Large pot
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. In a separate bowl, mix together the ricotta cheese, parmesan cheese, parsley, and black pepper.
4. Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into 2-inch squares.
5. Place a small spoonful of the cheese mixture onto each square. Fold the square in half to form a triangle and press the edges together to seal.
6. Bring a large pot of salted water to a boil. Add the Kasnudeln and cook for 5-7 minutes or until they float to the surface.
7. Using a slotted spoon, remove the Kasnudeln from the water and place them on a serving dish.
Time:
Preparation time: 45 minutes
Cooking time: 5-7 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 32g
Protein: 12g
Substitutions for ingredients:
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add cooked spinach or kale to the cheese mixture for a healthier option.
- Use different herbs such as basil or oregano for a different flavor.
- Add cooked bacon or ham to the cheese mixture for a meaty option.
Tips and tricks:
- Make sure to seal the edges of the Kasnudeln tightly to prevent the filling from leaking out.
- Use a sharp knife or pastry cutter to cut the dough into squares to prevent tearing.
- Dust the dough with flour to prevent it from sticking to the rolling pin or surface.
Storage instructions:
Store leftover Kasnudeln in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Kasnudeln in a pot of boiling water for 2-3 minutes or until heated through.
Presentation ideas:
Arrange the Kasnudeln on a serving dish and sprinkle with chopped parsley or grated parmesan cheese.
Garnishes:
Chopped parsley or grated parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or sautéed mushrooms.
Troubleshooting advice:
If the dough is too dry, add more water. If the dough is too wet, add more flour.
Food safety advice:
Make sure to cook the Kasnudeln thoroughly to prevent any foodborne illnesses.
Food history:
Kasnudeln is a traditional dish from Austria, specifically from the region of Tyrol. It is typically served as a main course or as a side dish.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot with a side salad or roasted vegetables.
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Region: Austrian