The typical Austrian stuffed pasta becomes the star of an elegant and entirely Italian first course: the filling, soft and aromatic, is born from the combination of delicate La Raffinata Caciotta Vaccina with Vegetable Rennet and Frisona Cow Parmigiano Reggiano, enhanced by fresh aromatic herbs. The result? A thin dough sheet enclosing a creamy heart, served with melted butter and a shower of Parmigiano for an irresistible touch of Italian flavor.
Prepare the egg pasta by kneading flour, eggs, salt, and a little water until you get a smooth dough. Cover and let rest for 30 minutes.
For the filling, mash the boiled potatoes and combine them with shredded La Raffinata Caciotta Vaccina and grated Frisona Cow Parmigiano.
Add chives, marjoram, salt, and pepper; mix until you get a soft but compact filling.
Roll out the dough thinly and, using a cookie cutter, cut out discs.
Fill each disc with the filling, fold in half to form a half-moon, and seal the edges well.
Boil the Kasnudeln in plenty of salted water for about 4-5 minutes.
Drain and dress with melted butter, a generous sprinkle of Frisona Cow Parmigiano Reggiano, and freshly ground black pepper.
Store in the refrigerator in an airtight container for up to 1 day before cooking. After cooking, consume immediately.
Italy, Emilia Romagna
| Energy (kcal) | 261.44 |
| Carbohydrates (g) | 25.33 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 12.79 |
| of which Saturates (g) | 7.16 |
| Protein (g) | 12.37 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.25 |
