Carinthian curd pasta with Parmesan butter crumbs

Ingredients for 2 servings:

• 300 g flour
• 3 eggs
• Salt
• some water if needed
• 400 g quark (cottage cheese)
• 1 tbsp olive oil
• 2 tbsp mint
• 3 tbsp Parmesan
• salt and pepper
• 100 g Parmesan, grated
• 2 tbsp breadcrumbs
• 100 g butter

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 4 minutes

vegetarian

For the pasta dough, put the eggs, olive oil, and salt in a bowl and whisk to combine. Gradually add the flour and knead by hand until the dough starts to pull away from the sides of the bowl. Add a little water if necessary. The pasta dough should be smooth but still firm. Shape into a ball, wrap in cling film, and chill for 30 minutes. For the filling, knead the curd cheese, olive oil, salt, pepper, mint, and Parmesan cheese well. Roll out the pasta dough thinly and cut out circles, e.g. using a glass. Using a teaspoon, spoon the filling onto the cut-out dough, fold it in half, and seal the edges, e.g. using a fork. Simmer in salted water for about 4 minutes. For the Parmesan butter crumbs, heat the butter in a pan, add the breadcrumbs and Parmesan cheese. Stir until crumbs form and begin to brown. Sprinkle Parmesan crumbs over the curd pasta to serve. Tip: If you can’t find curd, you can place regular quark in a cloth and let it drain to dry out.