The dough is ready. In round molds we put a filling of boiled potatoes, crumbly curd cheese, salt, pepper, a little brown butter, garlic and mint. We wrap portioned parts of this mixture in the dough, then we knead it – i.e. the noodle is closed in such a way that it is nicely “twisted” so that the dough no longer opens during cooking. This sensitive fingertip work is what has brought the Carinthian Kasnudeln their fame over the centuries. “If you can’t knead, you can’t get married” is the rule that generations of Carinthians have imposed on themselves.
