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Crafuncins

Print Recipe
Course: Main Course
Cuisine: Italian, South Tyrol
Ingredients Method Video

Ingredients
  

Pasta dough
  • 500 g 00 flour
  • 500 g farro flour
  • generous pinch of salt
  • 2 tbsp olive oil
  • 2 eggs
  • 300 ml tepid water
Spinach filling
  • some olive oil
  • 1 minced onion
  • cube stock
  • 1 tbsp flour
  • a little water
  • 1 bag defrosted spinach
  • some nutmeg
  • some parmesan cheese

Method
 

Pasta dough
  1. Mix the flours and the salt together.
  2. Add the olive oil.
  3. Make a well and crack in the eggs. Fold the flour mixture into the eggs and mix. Add the tepid water as needed.
  4. Knead the dough until it forms a nice consistency. Let the it rest for an hour to overnight.
Spinach filling
  1. Sautee the onion in the olive oil.
  2. Add a stock cube.
  3. Add the flour to make a rue.
  4. Add a little water.
  5. Add the spinach, nutmeg, and parmesan cheese.
  6. Let the mixture cool.
Forming the crafuncins
  1. Use a pasta maker or a rolling pin to roll out the dough.
  2. Use a 8 cm round cookie cutter to cut our the circles for the crafuncins.
  3. Use a piping bag to squeeze our a dollop of the spinach mixture onto the dough circle.
  4. Fold them over and gently pinch them down.
Cooking the crafuncins
  1. Bring salted water to a boil.
  2. Gently put some crafuncins in the boiling water.
  3. Cook for 3-4 minutes.
  4. Gently remove them and put them on a dish.
  5. Grate a generous amount of parmesan cheese on tope and then pour melted butter on top. Enjoy!

Video