Schlutzkrapfen
Filled pasta half-moons of the Alpine region: a thin dough of rye and wheat flour around a filling of spinach and Topfen (quark), boiled and served with melted butter and grated cheese.
Schlutzkrapfen are filled pasta half-moons from the Alpine region: a thin dough of rye and wheat flour wrapped around a filling of spinach and Topfen (quark). Genussland Südtirol presents them as Südtiroler Spinatnudeln (South Tyrolean spinach pasta), and Genuss Region Tirol calls the dish a piece of Alpine tradition.
The dough is made of rye flour, wheat flour, egg, a little oil, water and salt; both recipes use rye and wheat flour in a ratio of 3 to 2. It is kneaded into a firm dough, rested and rolled out very thin.
The filling is cooked, finely chopped spinach with onion, garlic, Topfen and Parmesan, seasoned with nutmeg, salt and pepper. Rounds are cut from the dough with a glass, a little filling is placed on each, and they are folded into half-moons with the edges pressed firmly together.
The Schlutzkrapfen are cooked in salted water and drained well. They are served with grated cheese and melted butter, golden to nut-brown; Genuss Region Tirol also adds chives.
Facts
| Raw material | Rye and wheat flour, egg; filling of spinach, Topfen and Parmesan |
|---|---|
| Region | Alpine region: recipes from South Tyrol and Tyrol |
| Main use | Melted butter and grated cheese |
How it connects to Pasta
Schlutzkrapfen → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg
- Part of
- Filled pasta
- Similar and different
- Casunziei, Mezzelune, Ravioli
- In other topics
- 🧈 Butter, 🧀 Parmesan, 🧀 Ricotta
Frequently asked questions
What is the dough of Schlutzkrapfen made of?
Rye flour and wheat flour (3 to 2 in both recipes), egg, a little oil, water and salt.
What is the filling?
Cooked spinach with onion, garlic, Topfen (quark) and Parmesan, seasoned with nutmeg, salt and pepper.
What are Schlutzkrapfen served with?
With grated cheese and melted, golden to nut-brown butter; chives are also used.
What to read next
- Casunziei — Filled pasta from the Dolomites (Cortina d'Ampezzo, Belluno): half-moons of egg pasta about 5–6 cm across with a red beetroot filling, served with butter and poppy seeds.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- 🧀 Ricotta — “Boiled a second time”: a fresh product made from whey whose proteins are coagulated by heat; often with a little milk added.
- Mezzelune — Italian half-moon filled pasta: discs of egg pasta 5–7 cm across folded over a filling of ricotta, greens, mushrooms or pumpkin.
- Ravioli — Fresh filled pasta: pasta dough enclosing a filling; Garofalo's ricotta and spinach ravioli cook in 2–3 minutes.
Similar
Casunziei · Mezzelune · Casoncelli · Pansotti · Agnolotti · Tortelli
Sources
- Genussland Südtirol — Schlutzkrapfen (Südtiroler Spinatnudeln), Rezept
- Genussregion.Tirol — Schlutzkrapfen, Rezept aus Südtirol