Krafi
Krafi are large filled pasta parcels from the Istrian tradition, typically square or half-moon shaped, enclosing a sweet or savory filling. They reflect the culinary overlap between Italian and Central European traditions in the northeastern borderlands.
History & Tradition
Krafi (also known as crafi de Albona) are a traditional filled pasta from the Istrian borderlands, reflecting the culinary traditions where Italian and Central European cuisines intersect. The name itself has Germanic-Slavic roots, indicating the multicultural origins of this shape. They are typically a feast-day dish, prepared for special occasions and holidays in the region.
Dough
How to Make
- Sift wheat flour onto a wooden board and knead with eggs until a firm, smooth dough forms.
- Wrap the dough in a cloth and let it rest for at least 30 minutes.
- Roll the dough out into a thin sheet on a flour-dusted work surface.
- Cut the sheet into squares or use a round cutter to make disks.
- Place a generous amount of filling in the center of each piece.
- Fold the dough over the filling and carefully seal the edges, pressing firmly to prevent opening during cooking.
- Boil the krafi in plenty of salted water until they float and are cooked through.