Carinthian cheese dumplings

Ingredients for 4 servings:

• 500 g flour, smooth
• 2 eggs
• Salt
• Water
• 250 g potatoes, floury, not new ones!
• 250 g quark, coarse (crumbly curd)
• 2 tbsp mint, fresh, finely chopped
• 1 egg(s) if needed

Instructions

Working time approx. 1 minute; Total time approx. 1 minute

Carinthian cuisine

First, prepare the pasta dough: Sift flour onto a work surface, make a well in the center, and knead in the eggs and salt. Knead the dough, adding a little water, until it is nice and even and finely pored. It’s best to cut into the dough occasionally so you can see inside. Then let the dough rest for half an hour. Meanwhile, prepare the filling: Boil, peel, and finely mash the potatoes. Mix with the crumbled curd cheese, mint, and salt. Then form small walnut-sized balls. If balls are difficult to form, mix an egg into the curd cheese and potato mixture. Roll out the dough on a floured surface to a thickness of about 2-3 mm. Brush the dough sheet with water. Place the balls on the dough sheet and roll them up, roughly like ravioli. Press the dough sheets together with your hands so there is no air left around the balls. Then roll out the dough balls, making sure there’s about a 4 mm border of dough around the balls. Press this edge together firmly with the tines of a fork. Be careful when pressing, as the pasta tends to expand during cooking, and the filling will be lost. Cook the cheese pasta in boiling salted water for 10 minutes. Serve with brown butter and a green salad! This is my grandmother’s secret recipe!