Pasta dishes are always a good idea!
1. for the filling, drain the curd in a kitchen towel for one night.
2. drain potatoes with peel in boiling hot salted water for 25-half hour, drain and peel on the spot. Press the hot potatoes through a potato ricer into a suitable bowl.
3. finely dice the onion. Heat 20 g butter and sauté the onions in it until translucent. Add the drained curd cheese, chervil and mint to the potatoes and knead until smooth. Form 10 balls on the spot and put them aside.
For the dough, sift the flour into a large enough bowl and add the egg, 120 ml of cold water, a little salt and oil. Knead with the dough hook of the mixer until smooth. Shape into a ball and set aside, covered, for half an hour.
Roll out the dough on a floured surface to a thickness of 2 mm. Cut out 10 circles with a round cookie cutter 12 cm ø). Place 1 scoop of filling on each half of circle. Fold second half over it, press firmly and “granteln” the edge together so that it looks like a cord).
6. cook Kasnudeln in enough boiling salted water over medium heat for 8- 10 min. Melt remaining butter. Carefully lift the noodles out of the water with a skimmer, drain well and pour butter over them on the spot and sprinkle with chives. Serve with salad.
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