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Drink · Burgenland
Uhudler
Wine from the southern Burgenland made from American vines planted after the phylloxera outbreak, with aromas of strawberry and wild berries. It was banned for decades and returned to sale in 1992.
Flavors · Caríntia
Kärntner Kasnudeln
Dough filled with dry farmer’s cheese (requeijão seco), potato and herbs like mint and chervil, sealed with a hand-braided edge and served with melted butter. It is the dish most associated with Carinthia.
Traditional dish from Caríntia
Also known as: Kasnudeln, Kärntner Nudeln
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Kärntner Kasnudeln — Caríntia, Austria
Kärntner Kasnudeln are large thin-dough pastries made from flour, filled with a mixture of Bröseltopfen — a dry, crumbly farmer’s cheese — cooked potato and herbs. Mint and chervil give them their characteristic flavor; some recipes also include parsley. The pastries are boiled in salted water and served drizzled with melted butter or with cracklings.
The sealing is part of the tradition. In Upper Carinthia the edge is folded with the fingers into small pleats that form a braid, a technique called “krendeln,” and the pastries reach almost hand size. In Lower Carinthia it is common to trim the edge with a fluted cutter.
According to the Traditional Foods Register of the Austrian Ministry of Agriculture, the Italian traveller Paolo Santonino already described, around 1485, stuffed pastas made by women in the Drava valley. A 1753 document from Spittal mentions them again. Over time sweet and savory variants appeared, such as Kletzennudeln, filled with dried pear, and Mohnnudeln, made with poppy seeds.
Since 2002 the town of Oberdrauburg has held a festival dedicated to Carinthian dumplings.
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Where it comes from
Caríntia
The Traditional Foods Register of the Austrian Ministry of Agriculture links Kasnudeln to Carinthia, where there are records of stuffed pastas dating back to the 15th century.
Ingredients
Wheat flour, eggs, water and salt for the dough; dry farmer’s cheese (Bröseltopfen), cooked potato, onion, mint, chervil and sometimes parsley for the filling; melted butter or cracklings for serving.
How it is eaten
Freshly cooked, drizzled with melted butter or with cracklings (Grammeln).
When it is eaten
A Carinthian specialty; Oberdrauburg holds a festival dedicated to the region’s dumplings.
Your questions
Questions about Kärntner Kasnudeln
What is “krendeln”?
It is the technique of sealing the edge of Kasnudeln by folding the dough with the fingers into small pleats, like a braid. It is typical of Upper Carinthia.
What is the filling of Kärntner Kasnudeln?
Dry, crumbly farmer’s cheese, cooked potato and herbs, mainly mint and chervil.
Are Kasnudeln ancient?
There are descriptions of stuffed pastas in the Drava valley in Carinthia around 1485, recorded by an Italian traveller.
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