Stories from the Farm The Carinthian noodle

My shell is very easy to prepare: a little flour, egg, salt, water and, if you like, a tablespoon of delicious sunflower oil from the Carinthian region. But the filling has it all - a heavenly curd cheese and potato filling with real pasta mint.

We get the curd cheese from the Bodnerhof farm. This is a small, idyllic farm nestled in the Gegendtal valley between the gentle Carinthian Nockberge mountains. And here the cows that provide the delicious milk for the curd cheese are really spoiled - fresh grass, wonderfully fragrant meadow hay and wholesome grain. To make delicious curd cheese for our Carinthian noodles, farmer Christa first curdles the skimmed milk. During this process, the solid components are separated from the liquid ones. The liquid part is the whey. This is removed by draining it into a cloth. The curd is then finely strained - sounds complicated, but that's probably why the curd tastes soooo good.

The delicious curd cheese is then mixed with the cooked potatoes from the garden. Seasoned with a little fine salt and pepper and the filling is almost ready. The unique pasta mint is added at the end so that I taste like a real Carinthian pasta!

And we haven't even talked about the appearance yet... so I'm certainly not a ravioli, rather the luxury version. My edges are crimped - that means they are artfully pressed together in waves... but not everyone can do that, we even say: "Any diandle that can't crimp will get a kan Monn!"