For curd nut pasta, mix the curd with 1 tsp butter, vanilla sugar, egg and salt until smooth. Then mix in the semolina and flour and refrigerate for about 15 minutes.
Roll out the dough on a floured work surface to a thumb-thick stick and cut into slices about 1.5 cm thick. Roll these into noodles.
Put the noodles into boiling salted water and let them cook for about 8 minutes. Soften the 20 g butter in a pan, add the nuts and mix well.
Arrange the pasta on a plate and sprinkle with the nut mixture. Sprinkle with powdered sugar and serve.