Ingredients Rye flour, wheat flour, eggs, oil, and water. For the filling, spinach, ricotta, and potatoes, but also poppy seeds, chives, nettles, or sauerkraut.
How Made The flours are sifted onto a wooden board and kneaded long and vigorously with eggs, a little oil, and lukewarm water. The dough is left to rest, then rolled out into a thin sheet, and disks about 2 inches (5 cm) in diameter are cut with a mold or an inverted glass. A teaspoon of filling is placed in the middle of each disk, the disk is folded into a half-moon, and the edges are carefully sealed. They are boiled in plenty of salted water.
