Styrian cheese noodles: a spermidine-rich variant of a traditional Austrian dish

Like all carinthians we love our carinthian “Kasnudeln”. We thought of changing the recipe a little and add some more spermidine-riche ingredients. We both lived in Graz (Styria) for a couple of years during our university studies and got to know and love the styrian “pumpkin seed oil cult”.

Pumpkin seeds are like all nuts and seeds rich in spermidine. Further, the side dish a red beet leaves salad contains a lot spermidine.

A young red beet plant

The filling of our cheese noodles with a styrian touch is, like in the original carinthian variant, a cheese-potato filling with onions, garlic and herbs. The cheese is “Bröseltopfen”, which is a not creamy cured cheese. Further, we added chopped pumpkin seeds and pumpkin seed oil. Finally, for the herb mix we took sage instead of –for the carinthian variant typical- wild mint.

We garnish the noodles with roasted sage and pumpkin seeds. As a side dish, we serve a salad from young red beet leaves.


Start boiling the potatoes (with peel). In the meantime, prepare the pasta dough and let it rest. Therefore, mix the flour and salt in a large bowl. Add half of the warm water and the egg and knead. Continue to add water and knead until it is smooth. Form a ball, sprinkle with oil (to prevent it from drying out) and let it rest for half an hour.

For the filling peal the cooked potatoes while they are still hot and press them through a potato press. Add the cheese. Chop the onion, fry in butter, and add to the filling. Finally add chopped herbs, salt, pressed garlic, chopped pumpkin seeds and pumpkin seed oil and mix well. Form little balls (see photo). For one ball, you need about 1 tbs of filling.


Roll out the dough thinly on a work surface that is lightly sprinkled with flour (or roll out dough sheets with a pasta machine). Place a row of filling-balls at a distance of about 3 cm (see photo). Wrap the dough and cover the balls completely. Then press the dough around each ball so that there is no air inside. Using a knife or pasta wheel, cut out every noodle so that around the dough-covered ball there is about 1 cm well closed pasta dough. The ambitious ones among you can also “krandel” the noodles.



Melt butter in a pan and fry the chopped pumpkin seeds and sage leaves. Then place the noodles in boiling salted water and simmer for about 5 minutes until they float to the surface. Lift out, drain and immediately swirl in the melted butter so that they do not stick together.

Krandeln: As shown in the 4 photos, press the compressed dough between thumb and forefinger (1), fold the bottom side up (2-3) and press again (4). Repeat this process until the end of the dough. This forms the typical wreath around the noodles. Carinthian women are not allowed to marry until they have mastered this.

Nudl vor dem Kochen

Cheese noodles can be frozen excellent. Whenever you need a quick delicious meal, thaw them, roast in a frying pan with butter and enjoy.

Side dish: Beet leaves salad

The red beet leaves can be harvested together with the about 1-2 cm large root. Simple wash it and cut the small beet raw into thin slices. For the dressing, mix oil, white balsamico, salt, pepper, mustard, horseradish and berry jam and add the sliced ​​beetroot. Dress the salad shortly before serving.

Ingredients for 6-8 persons

Pasta dough:

500 g flour (handy)

1 tsp salt

1 tbs oil

1 egg

about 200 ml of warm water

some flour (for the work surface)


500 g cured cheese (crumb not creamy)

500 g potatoes (cooked and peeled)

200 g of chopped pumpkin seeds

1 onion

2 cloves of garlic

2 tsp chopped sage

2 tsp chopped chives

4 tsp pumpkin seed oil

salt (to taste)

100 g of butter

100 g of chopped pumpkin seeds

2 tbs chopped sage leaves

Beet leaf salad:

8 red beet plants (see photo)




1-2 tsp Berry jam (black and red currant and raspberry)

1 tsp horseradish

½ tsp mustard

1 shallot or spring onion

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