Pasta Matta
This is a recipe that we call in Italy "pasta matta", which literally means "crazy dough". It is a vegan, olive oil-based shortcrust pastry that you can use for different preparations, such as quiches, savory pies, and different kinds of tarts.
Add <quantity>200<unit>g</unit></quantity> of all-purpose flour and <quantity>200<unit>g</unit></quantity> of durum wheat flour to a bowl
Add <quantity>70<unit>ml</unit></quantity> of extra virgin olive oil, <quantity>200<unit>ml</unit></quantity> of water and <quantity>½<unit>tbsp</unit></quantity> of salt
Mix all the ingredients with a spoon until combined and crumbly. Knead the dough by hand, adding a little more water if the dough is dry
Knead the dough on a clean working surface until smooth. Moisten it with more water if needed. Form a ball
Place the dough in an airtight container and cover it. Let it rest for at least 30m to hydrate before using it
The pasta matta is ready. Use it as a shell with your favorite fillings!
I'm here to answer any questions you have about Pasta Matta. Try me!