Some things just cannot be translated, but they sure taste delicious. This was my favorite dish as a child and is still in my top three up to this date.

Ingredients

• 1kg potatoes
• 500g curd cheese
• 300g onion
• 2tbsp parsley
• 2tbsp marjoram
• 3 garlic cloves
• salt
• pepper
• butter
• 500g pasta dough

Instructions

Cook the potatoes, peel them and let them cool down a bit. Cut the onions and brown them in butter. Mix all ingredients together.

Flatten out a part of the pasta dough and cut out circles. I usually go between 10 and 15 cm diameter. Add some filling to the middle and slap over the dough. Close the end either via a fork, a tortellini maker (thumbnail) or by ‘krendel’ the ends (picture below).

Cook them in salted boiling water for 5-8 minutes, depending on how thick the dough was. You can try one and if the dough on the joint is soft you can get them out.

Serve them with browned butter.

Tips

Normally you prepare this meal as described above. However, there are other (way faster) alternatives.

May I present: the ‘Kärntner Kasstrudel’. The strudel is way easier to prepare than to fill the pasta dough.

And in case the strudel dough does rip open or you have too less for all the filling, get creative.