Classic delights

Excellent, genuine Carinthian cheese noodles

Kasnudeln submitted without great expectations.

(Bild: EVELYN HRONEK)

The Norische Nudelwerkstatt brought the "Pasta Emperor" to Carinthia - and, how could it be otherwise, for the Carinthian Kasnudeln, a recipe that has been popular for generations.

"Without any expectations", Edith and Walter Kuss from the Norische Nudelwerkstatt submitted their popular Carinthian cheese noodles to the "Pasta Kaiser" - a nationwide pasta competition organized by the Wieselburg trade fair in Upper Austria. And they promptly won: alongside other local pasta producers who were successful in other categories, the Guttaringers were delighted to take first prize in the specialties category!

Great joy
And that really means something: "We are delighted! This is a very special award," says Edith, who is responsible for product development, delighted with the accolade. Out of a total of 100 possible points, the Carinthian cheese noodles achieved a sensational 97. "We sent our noodles to Upper Austria, where they were tasted." The award is of great importance to the Nudelwerkstatt: "It's a confirmation from strangers who don't know our products and who say: 'Yes, that's it! It shows us that our overall package is well received - the ingredients from our regional suppliers, the products from our farmers and our preparation all fit together," says Edith. The golden "Pasta Kaiser" is a "great accolade for everyone involved, every ingredient comes from our province."

Kasnudeln: Family recipe and a secret ingredient
Incidentally, the recipe used to make the Kasnudeln is a family recipe and has been popular for several generations: "Walter's grandma made the noodles this way and so did Walter's mom. And we also stick to this mixture." With success, as you can see.

One not-so-secret secret ingredient is very important: "The pasta mint!" Edith emphasizes: "We've been doing it this way for 75 years. And I don't deviate from it. Many people think you should mix the mint with chervil - but we don't do that. We stick to our original recipe!"

Her personal favorite noodle is, of course, the classic: "In summer, I love cheese noodles, but they have to be crispy! And in winter I like meat noodles, preferably in sauerkraut."

Her husband Walter relies on "our mountain pasta - with smoked meat and Drautaler mountain cheese. They are very good. And Kasnudeln always go well, of course!"

Something for every taste
The successful pasta producers recommend their seasonal products - currently wild garlic and asparagus pasta - to those who like to try new things. The new Grilltaler, which can be prepared in the pan or directly on the grill, are ideal for barbecues in summer.