Carinthian Cheese Noodles

Instructions

1. For the dough, mix the ingredients together and add as much water as required to make a smooth dough. Leave to rest in the fridge in cling film for approx. 30 minutes.
2. It is best to boil and peel the potatoes the day before. When cold, shred with a fork. It is important that the potatoes are crumbly.
3. Sauté the onion in butter, add the herbs, season with salt and remove from the heat.
4. Mix all the filling ingredients together and loosen with sour cream as required.
5. Roll out the dough on a floured work surface until relatively thick for pasta (1-2 mm, setting 4 on a pasta machine). Cut out discs with a diameter of approx. 14.5 cm. (A suitable saucer can help here)
6. Shape the filling into 5-6 cm balls and place on the dough discs.
7. Brush the edge of the pastry with a little water for a better seal. It is worth cutting off a little of the dough at the two tips as otherwise there will be too much overhang on an originally circular pastry.
8. Close and crimp the noodles. A good video on how to crimp properly can be found here. Place the finished pasta on a floured board.
9. Cook the pasta in salted water for approx. 10 - 12 minutes. Serve with plenty of brown foamed butter and optionally some parmesan and fresh pepper.