Carinthian Kasnudeln with coleslaw and yoghurt dressing



Pasta dough

  • 300 g stiff flour
  • 1 egg, approx. 30 ml water
  • 1 tbsp oil
  • 1 pinch of salt

Pasta filling

  • 100 g Leeb Vital organic sheep's curd cheese
  • 100 g Leeb Vital organic goat curd cheese
  • 3 potatoes floury
  • 1 half onion
  • 1 handful cheese noodle mint (alternative peppermint)
  • salt and nutmeg
  • 200 g butter


  • half a head of white and red cabbage
  • 1 carrot


  • 1 cup Leeb Vital organic sheep's milk yoghurt Greek style
  • 2 tbsp vinegar
  • 1 tbsp oil
  • 1 tablespoon honey
  • 2 cloves garlic


  • For the cheese noodles, knead all the ingredients of the dough and wrap in cling film, leave to rest for 30 minutes.
  • Now prepare the filling: boil the potatoes, peel, press and form into medium-sized balls with the remaining ingredients of the pasta filling. Put a pot of salted water on to boil.
  • Unroll the dough and roll out to the thickness of the back of a knife, cut out circles with a larger glass. Place a ball of pasta filling in the centre of the circles, now fold both ends together and stick and "crimp" with a little water.
  • Cook the crimped pasta in boiling salted water until done.
  • Now heat butter in a pan and toss the cheese noodles in it.
  • For the salad, finely chop both heads of cabbage and cut the carrot into julienne.
  • Peel and press the garlic and mix with the remaining dressing ingredients, add the carrots and cabbage.
  • Arrange everything and enjoy immediately.

Recipe and photo by Eva-Maria Bachler

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