Pasta e Basta Salzburg: GMACHL Pasta Weeks


What July at the GMACHL has in store for you

“Pasta e Basta” – a great motto for equally amazing dishes. Italian cuisine is well known for its pasta specialties. We now bring some of this to Salzburg, refined of course with some local verve and creative re-interpretation. But there are also many local delights with noodles and pasta dough served during our pasta weeks. Here are some dishes to look forward to:

  • Chanterelle Faustnudeln (stuffed pasta) on marinated wild herbs and paprika vinaigrette
  • Parmesan tortellini with parsley pesto and parmesan
  • Beetroot foam soup with potato horseradish ravioli
  • Homemade tagliatelle “Busara” with langoustines
  • Whitefish Open lasagne, aubergine and tomato with parsley foam
  • Tiroler Schlutzkrapfen with brown butter and Elixhausen mountain cheese
  • Homemade cream cheese tortelloni with marinated pear, molten Mont d’Or and young spinach
  • Chocolate ravioli with mint froth

Exclusive recipe for Tiroler Schlutzkrapfen

Tiroler Schlutzkrapfen are the Austrian answer to ravioli. They are even called “ravioli tirolesi” in Italy. This excellent delicacy accompanies you through three weeks of “Pasta e Basta” in Salzburg – and you can cook this treat at home with the following recipe from Christian Kastenmeier!


For the dough:

  • 200 g wheat flour
  • 200 g rye flour
  • 4 eggs
  • A dash of olive oil
  • A pinch of salt
  • Some water as required

For the filling:

  • 200 g curd
  • 1 piece of leek or spring onion
  • A few leaves of basil
  • A few leaves of mint
  • Salt, pepper

Dough preparation Tiroler Schlutzkrapfen

Mix the flour and salt, add the eggs and a dash of olive oil (or rapeseed oil). If the dough is too firm, thin it down with some water. Knead until the dough is compact. Form into a loaf and let rest for at least half an hour.


Filling preparation Tiroler Schlutzkrapfen

Chop the herbs, and cut the leek or spring onion into small pieces. Mix in the curd, and season with salt and pepper.

When the dough has finished resting, roll it out razor-thin with a rolling pin. It should ideally be as thin as a piece of paper! Then cut circles with a glass and gently and carefully part from the rest of the dough. Put a bit of filling onto each “dough slice” with a small spoon, then fold the edges back on top of each other in the shape of a crescent. Firmly press the edge with a fork. Meanwhile, bring salted water to the boil in another pot and cook the Schlutzkrapfen in the bubbling water for approx. 5 minutes.

Strain, drain and plate. Serve with brown butter and, according to taste, some grated mountain cheese.

Doesn’t that sound like an alluring gourmet dream! Look forward to delightful pasta weeks in July and visit us at Romantik Hotel GMACHL – we will gladly compile a non-binding holiday offer  for you.


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