Is called Crazy pasta the dough made from flour, oil and water (or wine) that is used in many savory and sweet pies. If you have never tried it, now is the right time. Our recipe is foolproof.

What can you prepare with pasta matta?

Pasta matta is ideal for strudel, both sweet and savory, much more than brisée and puff pastry, because it becomes super crumbly during cooking. The apple strudel, prepared according to the Trentino tradition, with the matta dough rolled out very thinly, is extraordinary. But pasta matta is also excellent in savory pies and in finger foods prepared for aperitifs, such as croissants and breadsticks. It is also the basis of the famous Pasqualina cake filled with ricotta and spinach. A super versatile dough that can be prepared in an instant and with very few ingredients. Here is our recipe.

Crazy pasta recipe

Ingredients

250 g of 00 flour
4 tablespoons of extra virgin olive oil
100 g of water
Salt to taste

Method

Mix all the ingredients until you obtain a smooth and uniform dough. Wrap the dough in cling film and let it rest for 30 minutes in a cool place. After this time, roll it out with a rolling pin without adding flour. You can also use the fresh pasta machine if you want to roll out the crazy pasta to perfection, especially if you need a thin sheet like that of the strudel.

Crazy pasta with wine

You can replace the water with white wine to obtain a tastier and more fragrant dough. The consistency also changes a little because it is more compact and becomes slightly shinier when cooked, although perhaps this is an almost imperceptible detail. White wine can be still or sparkling, as can water. Always add it at room temperature.

How to store crazy pasta

Pasta matta can be stored in the refrigerator for up to two days. Obviously cover it with cling film to prevent it from drying out. It can also be frozen inside a bag and, if necessary, take it out of the freezer 6 hours in advance to let it return to its initial soft consistency.

Recipes with crazy pasta

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