Pasta matta, or “crazy dough”, is the humble, thrifty cousin of pâte brisée and shortcrust pastry — much lighter and thinner. In Liguria it turns up in all sorts of savoury preparations, most famously torta pasqualina and focaccia col formaggio.
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.
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.
