Knead a medium dough from flour, salt, egg, oil and a little water. Form into a ball, cover with cling film and let rest. Meanwhile, for the filling, mix the bread slices with sour cream and let stand a little. Melt butter and toss chopped mint, parsley, chives and chervil herb in it briefly. Pour the butter with the herbs over the dumpling bread. Add squeezed curd cheese and salt and mix everything well. Then roll out the dough on a floured work surface to the thickness of the back of a knife. Using a round cookie cutter, cut out discs about 10 cm in size and spread about a tablespoon of filling on each. Cover the filling with the dough, press the ends of the dough well together with your fingers so that the noodles do not rise during cooking (see tip).Boil the prepared Kasnudeln in salted water for about 12 minutes. Lift out, drain and arrange on preheated plates. Meanwhile, sauté the finely chopped onions in hot butter. Cut the clean porcini mushrooms into flakes and sauté. Add sweet cream and season with salt, pepper and a little lemon juice. Stir in the chopped parsley and spread over the arranged Kasnudeln.
Preparation Tip:
If you want to get close to the original kasnoodle, the kasnoodles must be crimped. For this purpose, the edges of the dough are pressed together between the fingers so that they seal like prongs.If you prefer noodles made from a thicker dough coating, it is advisable to omit the egg, which makes the dough softer.
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