Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup water
- 1/2 cup bread crumbs
- 1/2 cup grated cheese (such as Emmental or Gruyere)
- 1/2 cup cooked and mashed potatoes
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 cup chicken broth
Special equipment needed:
- Large pot
- Rolling pin
- Pastry cutter or knife
- Large skillet
- 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 until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. In a separate bowl, mix together the bread crumbs, cheese, mashed potatoes, parsley, and black pepper.
4. Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut into 3-inch circles.
5. Place a spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape 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. In a large skillet, melt the butter over medium heat. Add the chicken broth and bring to a simmer.
8. Using a slotted spoon, transfer the Kasnudeln to the skillet and toss gently to coat with the butter and broth mixture.
9. Serve hot, garnished with additional chopped parsley.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 20g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any type of grated cheese can be used in place of Emmental or Gruyere.
- Fresh thyme or chives can be used instead of parsley.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use sweet potatoes instead of regular potatoes for a twist on the traditional recipe.
- Add sautéed mushrooms to the filling for an earthy flavor.
Tips and tricks:
- Make sure to seal the edges of the Kasnudeln tightly to prevent the filling from leaking out during cooking.
- If the dough is too dry, add a little more water. If it is too wet, add a little more flour.
- To make ahead, prepare the Kasnudeln and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months.
Storage instructions:
Leftover Kasnudeln can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Kasnudeln in a skillet with a little butter or oil over medium heat until heated through.
Presentation ideas:
Serve the Kasnudeln on a platter with a sprinkle of chopped parsley and a drizzle of melted butter.
Garnishes:
Chopped parsley
Pairings:
- A crisp green salad
- Roasted vegetables
- A glass of white wine
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the filling is too dry, add a little more mashed potatoes or a splash of chicken broth.
Food safety advice:
- Make sure to cook the Kasnudeln thoroughly to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Tiroler Kasnudeln is a traditional dish from the Tyrol region of Austria. It is a type of pasta filled with a mixture of cheese, potatoes, and herbs.
Flavor profiles:
Savory, cheesy, and herbaceous
Serving suggestions:
Serve hot as a main course or as a side dish.
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Region: Austrian