Writings on curious recipes, food I've tasted around the world and the quest for finding the perfect blueberry muffin.

Friday, April 29, 2011

Schlutzkrapfen - work in progress

You should not get the impression that everything that comes out of my kitchen is perfect or effortless (well, maybe you should, but it would be completely and utterly wrong). Often a dish that seems so promising, ends up tasting bland, weird or just not the way I had hoped it would, and therefore disappointing. Other times I might spend hours slaving away only to bite into something that, well, could have been bought in two minutes for 3 Euro and probably would have tasted better. It's best not to be around me when that happens.

Yesterday was one of those days. I wanted to make pasta with my new pasta machine, but things got ugly. Objects fell, bad words were uttered, fists slammed on tables. And then, finally, my hands flew up in the air and I surrendered. I chucked the dough into the trash and my pasta machine along with it.

I had had it.

Once again, the kitchen appliance world was laughing at me. Ha, you fell for a cheap deal and this is what you get (a pile of dough that just does not want to go through the pasta machine correctly). Why, Jenna, didn't you just go for the one that 90 people had given a 4.5 star rating? And that doesn't even cost that much? I don't know. In my mind, at the time, buying a pasta machine for 9 Euro just seemed like the right thing to do. Well it's not.

The dough went through a few times, then a small (but vital!) part of the machine detached itself and after that the dough went through the top, rolled its way around the rollers and back into the machine! And all the flouring, cleaning of the machine and praying didn't help. My pasta machine had left me. It was broken, dead, kaputt.

And so was I, by the end of it. 

Schlutzkrapfen - White and rye floured pasta with spinach and quark filling

But I didn't give up. I couldn't stand the idea of all my efforts being in vain. I used the little dough that the machine had rolled out, cut out circles, placed a dollop of the spinach and quark filling I had made in the middle, shaped them into half moons and boiled them in salted water for 4 minutes. I made exactly ten Schlutzer.

And ironically? The dough was perfect.

Adapted from Herbert Hintner

Unlike standard pasta dough, this dough is made out of both rye and white flour and only uses 1 egg per 300g of flour, instead of the normal guideline (of at least) 1 egg/100g.

150g // 1 cup of rye flour
150g // 1 heaping cup of all-purpose flour
1 egg
1 tablespoon of sunflower oil
50 g water
Salt, Pepper

Combine all ingredients and knead until they form a smooth dough. Wrap dough in transparent film and let it rest in the fridge (about 30 minutes). While the dough is resting, prepare the spinach and quark filling.

Spinach and quark filling
Adapted from So kocht Südtirol
I'm not entirely convinced of this filling. Don't get me wrong, it was good, but I felt it was missing something. Maybe the quark I used didn't quite cut it, or maybe it just needed more salt, pepper and parmesan cheese. I don't know. But I will surely find out when I return to this recipe with my new and improved pasta machine. Feel free to play around with this recipe in the meantime.

1 tablespoon of olive oil
1/2 onion
1 garlic clove
300g // 10.5 oz of fresh spinach, washed and finely chopped
100g // 3.5 oz quark
1 tablespoon of parmesan cheese (see note above)
Pinch of nutmeg
Salt, pepper to taste

Heat olive oil in a large skillet on medium-high heat. Sautee onion for two minutes, then add spinach and garlic. Cook until spinach is done - about 3 minutes. Let it cool, then drain excess liquid.

Combine quark, parmesan, nutmeg, salt and pepper in a large bowl. Add spinach. Taste and adjust seasoning. If a half hour has past, go back to your dough. 

Set up a large pot of salted water and let it come to a boil while you are working on the pasta.

Using your pasta, machine roll out the dough, cut out circles (about 8 cm // 3 inches) and place a teaspoon of filling in the middle of each circle. Wet the rim of the dough with water and fold in half, forming half moons (see photo above).

Cook pasta in lightly boiling water for 3-4 minutes.

Serve with melted butter and parmesan cheese.

Enjoy! (And remember the taste, so that you can compare it with the perfect recipe soon to come!)


Elisa said...

it looks so great and yummy! :) was it?

littlemissdids said...

Yes, the pasta dough was very good! The filling could have had more zing to it, but I was happy with the end result! :)

Paula said...

what an awesome blog! here is so many things I like! Can`t wait to see more :)

have a great time,

littlemissdids said...

Thank you very much Paula! I'm glad you're enjoying the blog! :)

Daniel said...

This is officially the greatest South Tyrolean dish ever! Sooooo good! :)

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