Stuffed Noodles from Koroška

Dough:

500 g flour
3 eggs
2 tbsp oil
a little milk
salt

Make a dough from the flour, eggs, salt, oil (and milk if necessary). Knead thoroughly, sprinkle with flour, cover with a cloth and allow to rest. When the dough has rested, knead it again and fashion into an oblong loaf which should then be cut into finger- thick slices. Roll out only half of each slice, place some filling on it, cover with the rolled part of the dough and then again with the unrolled part- so that the filling is covered twice. Pinch the edges together to seal and place each rezanec gently into boiling water to simmer for 15 minutes. When the rezanci are done, remove from the water, place in a bowl and pour the dressing over them. The dressing depends on the filling. Sweet rezanci should be dressed with breadcrumbs fried in butter or oil; savoury rezanci should be dressed with pork crackling, minced lard or fried breadcrumbs.

Cherry Filling
Mix together ground dried cherries or morello cherries, sugar, cinnamon, breadcrumbs and one or two eggs. Add enough double cream to obtain a suitably thick mixture.

Cottage Cheese Filling
Fry some breadcrumbs in butter, add mashed cottage cheese, chopped parsley, one or two eggs, butter, salt and thick sour cream. Stir thoroughly.

Apple or Pear Filling
Grate the apples or pears, add breadcrumbs fried in butter, sugar and cinnamon powder. Ground walnuts or poppy seeds can be added according to taste.

Fresh Pork Filling
Cook a fatty piece of pork and allow to cool. Chop or mince the meat; add two eggs, breadcrumbs, two tablespoons of cream, chopped parsley, pepper and crushed garlic.