Carinthian Fist Noodles with Smoked Meat Filling

Knead a pasta dough from flour, salt, oil and about 250 ml water. Form into a ball, cover with foil and let rest. For the filling, finely chop or mince the smoked meat. Sauté the chopped onions in hot fat. Add the leek and sweat a little as well. Stir in the smoked meat, remove from heat and bind the mixture with eggs and brown bread crumbs. Season with marjoram and garlic, if necessary season with salt. Form larger dumplings from the mixture. Form the dough into a roll on a floured work surface and roll out into palm-sized dough sheets. Place meat dumplings on top, fold dough together and shape into crescent-shaped larger noodles. Press edges tight with tines of fork or crimp between fingers to form waves. In a saucepan, bring salted water to a boil, drop in pasta and cook for 12-15 minutes. Lift out, drain and arrange on preheated plates. Drizzle with brown butter.

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