Kasnudeln with Herb Butter

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the filling: For the filling:
• 1 cup (250g) fresh cheese (such as quark or ricotta) 1 cup (250g) fresh cheese (such as quark or ricotta)
• 1/2 cup (50g) grated cheese (such as Emmental or Gruyere) 1/2 cup (50g) grated cheese (such as Emmental or Gruyere)
• 2 tablespoons chopped fresh herbs (such as parsley and chives) 2 tablespoons chopped fresh herbs (such as parsley and chives)
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the herb butter: For the herb butter:
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 2 tablespoons chopped fresh herbs (such as thyme and parsley) 2 tablespoons chopped fresh herbs (such as thyme and parsley)
• 1/2 teaspoon lemon zest 1/2 teaspoon lemon zest
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs, adding water as needed, until a smooth dough forms. Knead the dough for about 5 minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the fresh cheese, grated cheese, chopped herbs, salt, and black pepper until well combined. Set aside.
3. 3.
   On a floured surface, roll out the pasta dough into a thin sheet. Using a round cookie cutter or a glass, cut out circles of about 3 inches in diameter.
4. 4.
   Place a small spoonful of the cheese filling in the center of each pasta circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the filling inside.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the Kasnudeln into the boiling water and cook for about 5-6 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a small saucepan, melt the butter for the herb butter over low heat. Add the chopped herbs, lemon zest, and a pinch of salt. Stir well and cook for a few minutes until the flavors infuse into the butter.
7. 7.
   Serve the cooked Kasnudeln on a plate and drizzle generously with the herb butter. Garnish with additional fresh herbs if desired.

Treat your ingredients with care...

• Fresh cheese — If you can't find quark or ricotta, you can substitute with cottage cheese or farmer's cheese.
• Grated cheese — Emmental or Gruyere are traditional choices, but you can experiment with other flavorful melting cheeses like cheddar or Swiss.
• Herbs — Feel free to use a combination of your favorite herbs, such as dill, basil, or tarragon, to customize the flavor of the filling.

Tips & Tricks

• To save time, you can prepare the pasta dough in advance and refrigerate it until ready to use.
• Make sure to seal the Kasnudeln tightly to prevent the filling from leaking out during cooking.
• For a richer flavor, you can add a sprinkle of grated cheese on top of the cooked Kasnudeln before drizzling with the herb butter.
• Serve the Kasnudeln with a side of fresh salad or steamed vegetables to balance the richness of the dish.
• Leftover Kasnudeln can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little butter before serving.

Serving advice

Serve the Kasnudeln hot, allowing the herb butter to melt over the pasta pockets. Garnish with additional fresh herbs for a pop of color and freshness.

Presentation advice

Arrange the Kasnudeln on a plate in a neat row, drizzling the herb butter generously over the top. Sprinkle some freshly chopped herbs on the butter for an attractive presentation.