Kärntner Kasnudeln

Dough: 300 g all-purpose flour; 1 egg; 120-140 ml water; plus the remaining ingredients listed for this component. Knead dough ingredients into a firm, smooth dough and rest covered 30 minutes. Add liquids gradually and knead until smooth and firm, then cover tightly during the rest. The dough should relax enough to roll thinly.

Filling: 300 g cooked peeled potatoes, cooled and riced; 250 g dry quark; 1 onion (80 g), minced; plus the remaining ingredients listed for this component. Soften onion in filling butter and cool. Mix with potatoes, quark, herbs and seasoning. Use moderate heat to soften onion without burning. Use dry mashed potatoes and drained quark; mix until herbs and seasoning are evenly distributed, then cool before wrapping.

Roll dough thin and cut 10 cm circles. Divide filling into 20 balls, place on circles and fold over. Press shut, then pinch and fold the rim into a braided krendel edge. Keep unused dough and cut circles covered. Put the filling in the center, press out air and seal the edge completely before braiding: the decorative rim does not replace a sound seal.

Serve: 50 g melted butter. Boil gently 8-10 minutes until skins are tender; drain and spoon over melted butter. Use enough water for pieces to move and stir once gently. Start timing after the water returns to a gentle boil; check a tender wrapper with no raw flour line. Drain carefully and pour over the measured melted butter.