Rye flour forms the larger share of the rye-and-wheat blend in this South Tyrolean Schlutzkrapfen dough.
Rye flour forms the larger share of the rye-and-wheat blend in this South Tyrolean Schlutzkrapfen dough.
Rye flour has a place in South Tyrolean cooking, including Schlutzkrapfen and Tirtln. For these filled half-moons, measure it separately from the wheat flour so the blend stays consistent.
Use 150 g rye flour and 100 g wheat flour for the four-portion dough. Add the eggs, water, oil and salt in the recipe, rest the covered dough, then roll small sheets and cut the discs.
The rye-and-wheat shell encloses speck, onion and ricotta. Measure the dough ingredients separately from the filling before you start.
For eight portions, use 300 g rye flour and 200 g wheat flour. Make more half-moons with the same diameter and thin pasta shell.
Choose plain rye flour and read the ingredient list. A bread mix can contain wheat, seeds or raising ingredients; weigh the rye and wheat flours separately for the pasta dough.
Keep the flour in a cool, dry place, close the bag after measuring and follow its storage and date instructions. Use a dry scoop.
Rye supplies 150 g of the 250 g flour blend: 60% by flour weight.
Look for rye flour as the ingredient. Check a bag labeled bread mix for added flours, seeds and raising ingredients before choosing it for pasta.
The places, tables and makers we found worth your time. One email, no noise.
One letter a month. Unsubscribe at any time. We never share your address.
