Rustichella integrale

Name: Rustichella integrale
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Whole grain flour 1 ½ cup; Type 0 flour 1 cup; Instant yeast for salted preparations 5 tsp; Extra virgin olive oil 2 tbsp; Water (heated to 50°C) 0.85 cup; Fine salt 1 ¾ tsp; Rosemary to taste; Prosciutto cotto 5.3 oz; Stracchino cheese ½ cup; Extra virgin olive oil to taste

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Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Valeria Ciccotti

La rustichella integrale is really the star of any Italian gathering, bringing that rustic charm to the table. This savory appetizer is crafted from tender whole wheat dough, wrapped around classic Italian flavors like prosciutto and gooey cheese. And it’s not your typical whole wheat pasta—think of it more like a savory pastry that's super tasty during aperitivo time. In Italy, appetizers? Yeah, they are a big deal, and this dish fits right in with focacce and rustici you see everywhere. It’s simple, for sure—no fancy techniques or long waits for the dough to rise. And the hand-shaped look gives it that homemade vibe everyone loves. And when you bite in, the crispy edges and stretching cheese make these whole wheat pasta recipes so, so irresistible to anyone who loves a bit of rustic charm.

Picture a weekend gathering, friends and family laughing and chatting around the table, reaching for these snacks. The moist filling, salty prosciutto, and that nutty dough bring a slice of Italy right into your kitchen. Fans of whole wheat pasta dishes are gonna adore this, using the same healthy grains but in a whole new way compared to a bowl of whole grain pasta or even whole wheat spaghetti. The mix of golden crust and melty cheese? Seriously good. These treats vanish quickly from any party tray.

Even if you’re used to healthy pasta recipes or easy whole wheat pasta, trying something like rustichella is way, way better for fresh inspiration on what homemade whole wheat pasta can achieve. Whether you're planning a casual dinner with friends or just want a snack that feels special, these Italian appetizers bring people together, no matter where they’re from. So next time you’re thinking about what to serve, consider rustichella integrale—it’s a tasty way to explore the versatility of whole wheat while celebrating Italian culinary traditions. Which is great.

INGREDIENTS

Whole grain flour 1 ½ cup (180 g)

Type 0 flour 1 cup (120 g)

Instant yeast for salted preparations 5 tsp (15 g)

Extra virgin olive oil 2 tbsp (30 g)

Water 0.85 cup (200 g) - (heated to 50°C)

Fine salt 1 ¾ tsp (10 g)

Rosemary to taste

for filling: Prosciutto cotto 5.3 oz (150 g); Stracchino cheese ½ cup (125 g)

for brushing: Extra virgin olive oil to taste

Preparation

How to prepare Rustichella integrale

To prepare the whole wheat rustic bread at home, pour the whole wheat flour, the all-purpose flour 1, the extra virgin olive oil 2, and the instant yeast 3 into a bowl.

Pour the warm water 4 and mix with a wooden spoon just to absorb the liquids. Add the salt 5 and start kneading with your fingertips until the dough is smooth 6.

Transfer the rustic bread dough onto a lightly floured work surface 7 and knead until you get a soft and elastic dough. Cover it with its bowl 8 and let it rest for 10 minutes. Cut the dough into two pieces of the same weight 9.

Roll out the dough balls with a rolling pin 10 to obtain two sheets with a thickness of half a centimeter 11. Oil a rectangular baking tray measuring about 9x14 inches 12.

Place the first whole wheat base by rolling it around the rolling pin 13 14. Stuff the rustic bread with slices of cooked ham 15.

Add the stracchino cheese using two teaspoons 16. Cover with the second whole wheat base 17 and seal the edges very well. Use a pasta cutter to make incisions on the surface both horizontally and vertically 18.

Oil the surface 19 and add fresh rosemary 20. Bake the whole wheat rustic bread in a preheated static oven at 356°F for 30 minutes. Remove from the oven 21, cut into squares, and enjoy it hot.

Storage

The whole wheat rustic bread can be stored in the refrigerator for 1 day covered with plastic wrap. You can cut it into pieces and freeze it.

Advice

You can substitute all-purpose flour with cake flour, adjusting the water dosage if necessary. You can fill it with other types of cold cuts or cheeses, or with seasonal vegetables sautéed in a pan like zucchini, peppers, pumpkin, mushrooms, or eggplants.

For the translation of some texts, artificial intelligence tools may have been used.