Karntner Kasnudel

Serves 6, or enough for 3–4 people

Dough

  • 1½ cups flour
  • pinch of salt
  • 1 egg
  • 6–7 tablespoons water oil

Filling

  • 3 medium potatoes, boiled
  • 11 ounces farmer’s cheese, also known as topfen
  • 2 tablespoons oregano
  • salt and white pepper to taste
  • 1 egg

Combine flour, salt, egg, and water to form a semi-firm pasta dough. Form into a ball, brush with some oil and let rest, covered with a towel or plastic wrap for 30 minutes. Mash the boiled, peeled potatoes with a fork and combine them with the cheese and other ingredients. Mix well. Roll out dough onto a thinly floured surface. Cut about a 5-inch circle with a doughnut cutter or glass. Place about 1½ tablespoons of filling on the circle. Brush edges with egg white. Fold, press edges together and crimp with fingers. Boil in salted water for 10–15 minutes. Serve with browned butter.