Learning how to crimp Carinthian pasta Featured
“Slow down!“ is the motto of Slow Food. Watching the two master chefs Ingeborg and Gudrun Daberer whilst they are crimping with nimble fingers, you wonder when the slowing down begins.
Just like making around 20 different fillings, from white maize for example, this artful sealing of the typical Carinthian filled pasta, the “Nudln“, with a rim that reminds of crocheted lace is practiced expertly here at Gasthof Grünwald in the centre of St. Daniel. The Daberer Sisters show Slow Food Travel guests their skills and the fine art of crimping during a cooking workshop with extensive sampling of the results afterwards.
To the Daberer Sisters, Carinthian filled pasta sums up the abundance of life. The workshop including “Nudl Kudl Mudl“ finishes with the recipe and another sample for taking home. Cook this speciality at home and enjoy because – as the Carinthians say – you are ready to marry once you can crimp properly!