Keferfill Potato Noodles

Knead the flour, egg, oil, a pinch of salt and about 200 ml of water into a medium dough. Form into a ball, cover with foil and let rest. For the filling, fry the chopped onions in hot fat until yellow-brown and remove from heat. Mash the cooked potatoes well and add them together with curd cheese, young onions, keferfill, egg yolks and breadcrumbs. Season with salt and pepper. Now roll out the dough thinly on a floured work surface. Brush one half of the dough with egg and spread the filling in walnut-sized balls. Fold the second half of the dough over the filling and use the dough wheel to make crescent-shaped pastries. Press the edges of the dough together once more. Boil salted water in a pot, put pasta in and cook for 10-12 minutes. Lift out, drain and arrange on preheated plates. Heat the sasaka and spread over the noodles.

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