Carinthian dried pear noodles

Instructions

1. Optional: If using harder dried pears are used, soak them in water overnight. This is not necessary for "Gute Louise". In this case of harder pears, however, use 1⁄4 kg of kletzen (dry weight).
2. Halve the pears, remove the stones and stalks. Then cut into small pieces.
3. Bring to a boil in sufficient water (the pears will still soak up a lot) for approx. 30-45 minutes on a low heat.
4. Strain or finely grate the pears to create a homogeneous mass.
5. When cool, mix well with the crumble quark, cinnamon and sugar. If too wet: add breadcrumbs.
6. In the meantime, knead the pasta dough and leave to rest in the fridge for approx. 30 minutes.
7. Roll out the dough (setting 4 on the pasta machine) and cut into approx. 12 cm circles. The dough may still be a little too thick at this stage so that you can now shape the dough into an oval using the rolling pin.
8. Use two tablespoons to form a ball of approx. 1-2 tbsp of filling mixture and place on the dough.
9. Moisten the edge slightly with water and crimp. A good video on how to crimp properly can be found here. Dust well with flour to prevent the pasta from sticking.
10. Cook in boiling water for approx. 10-15 minutes.
11. Serve with browned butter and a little more icing sugar.