Pasta shapes from Trentino-Alto Adige

Trentino-Alto Adige has no native pasta tradition. Italian Wikipedia states that Trentino had no traditional pasta type, and pasta spread there only after the Second World War. The first course here is a dumpling. Stale bread, milk, eggs, and flour form the dough. Schlutzkrapfen, the filled half-moons of South Tyrol, use a mix of rye and wheat flour with egg, water, and oil.

Schlutzkrapfen, called mezzelune in Italian, come from the Val Pusteria and are eaten across Tyrol. The cook rolls the dough thin, cuts 7 cm circles, fills them, and folds each into a half moon. The classic filling is spinach with ricotta or quark, onion, and nutmeg. Potato and beetroot fillings also exist. Canederli are bread dumplings of 4 to 6 cm with speck, cheese, spinach, or liver. Strangolapreti are spinach and bread gnocchi. Spätzle came from Swabia. Gnocchi of potato, bread, and rye complete the list.

Melted butter, grated cheese, and chives dress the Schlutzkrapfen. Canederli sit in broth, or arrive dry with butter and sage, or beside goulash and sauerkraut. Cheese versions use Puzzone di Moena. Cheeses hold the region's protected marks, such as Stelvio PDO. No pasta or dumpling has PDO or PGI status.