Schüttelbrot fusilli with lightly smoked char, rocket, olives, sun-dried tomatoes and capers

Rye flour 150 g
Durum wheat semolina 50 g
Ground Schüttelbrot (= South Tyrolean flatbread) (press through a hair sieve) 50 g
Eggs 2
Olive oil 1 tsp
Salt
Water
Caraway powder pinch

Other ingredients:
Lightly smoked Passeier Valley char fillet
Olives, capers
Sun-dried tomatoes
Rocket
Olive oil, salt, pepper

Place all of the ingredients, except for the water, in the pasta machine, mix well, then gradually add water (carefully) until the dough forms small balls, fix the fusilli plate in place and press out of the machine.
Boil the fusilli in salted water.
Dice the char fillet, slice the sun-dried tomatoes into strips , roughly chop the rocket, gently warm in a frying pan with the olives and capers, then season with salt and pepper. Add the pasta, toss
well, serve immediately with a little parmesan.