Pasta Matta (Crazy Dough)

Pasta matta — “crazy dough” — is the poor relative of pâte brisée and shortcrust pastry: much lighter and thinner. In Liguria it's used for savoury cakes like torta pasqualina and for focaccia col formaggio.

Prep Time 10

Total Time 10

Ingredients

300 g bread flour
165 g cold water
15 ml extra virgin olive oil

Instructions

Combine all the ingredients in a food processor until they come together into a dough.
Wrap the dough in cling film and let it rest for at least half an hour in the fridge before using.

Notes

For a richer dough, slightly change the ratio: use 150 g cold water and 30 ml extra virgin olive oil.