The Classic Carinthian Pasta Basic Dough

For the classic Carinthian pasta basic dough, mix all ingredients well and knead into a smooth, not too firm pasta dough. Wrap the dough in aluminum foil and let it rest for about 1 hour. Then roll it out with a rolling pin to the thickness of the back of a knife and cut it into square pieces large enough to place the desired filling, formed into small balls, on top of it and fold the dough over it like a pocket so that the filling is fully covered with it and there is also a border of about 1 cm wide left for the decoration.

This edge is first well pressed together and then with a pastry wheel to a preferably uniform crescent shape ausadelt. Depending on the skill, the edge is then “crimped” further with thumb and forefinger as decoratively and undulatingly as possible. In the meantime, bring plenty of salted water to the boil, in which the pasta is placed and left to simmer for about 10 minutes.

Afterwards, the Carinthian noodles are taken out of the water with a dumpling lifter, arranged on preheated plates and, depending on the type of filling, doused with melted butter or lard, sometimes also with rendered cubes of bacon, before serving.

Related Recipes:

Pasta Like in Bella ItaliaPasta dishes are just always delicious! Classic pasta dough: Sift flour into a large enough bowl, make a dent... Homemade Pasta with and without EggBasic recipe for egg pasta: For 1 egg, calculate 100-125 g of flour. Knead all the ingredients either in a... Pasta-Abc: An Ancient Instrument: The Pasta GuitarTry this delicious pasta dish: Pasta-Abc: Mass is calculated for 3-4 people. The romantic sounding... Sourdough Bread with Sunflower SeedsFor the dampfl, melt the sourdough starter in the water. Add the flour and knead the very firm dough until it... Pasta with Garlic and AnchoviesPasta dishes are simply always delicious! From Pianura Padana, Po Valley: Pasta with garlic and anchovies... Carinthian KasnudelnFor the Carinthian Kasnudeln mash potatoes and mix well with the curd. Add salt, chervil, mint and pepper... Khachapuri – Georgian Cheese BreadMix the yeast with the sugar and the lukewarm water and let it stand until it bubbles. Pour the boiled milk... Garnelentoertchen – Shrimp TartsThese shrimp tots are ideal as an entrée or as a small snack with wine, champagne or sparkling wine. For the... Lasagna MuffinsFor the lasagna muffins, butter the muffin tin well. Prepare the Bolognese sauce according to the basic... Homemade TriangoliFilling: Steam potatoes in their skins until very soft. While still hot, remove the skin and press through a...