Are you looking for a smart, very fast dough, without leavening or shutter speed, to make tarts, strudels, pizzas or pretzels? So here you are served with mad pasta ! It is prepared in a flash and is very versatile: it can be made both sweet and savoury. In short, it replaces shortcrust pastry, which is so long and complex to prepare. Here you won’t have to work the compound for a long time or with elaborate techniques. You don’t even have to let it rest in the refrigerator for at least half an hour. Once the few ingredients are properly mixed, it will be ready to be stuffed and baked…It will have the crunchy taste of freshly baked bread. Curious? Let’s begin!

Crafty dough: ingredients and preparation for mad pasta.

Get yourself:

• white flour , 210 g
• seed oil , 80 ml
• vinobiancosecco, 80 ml
• salt or sugar to taste according to the taste of your preparation.

Prepare the pastry board, flouring it well.

In a bowl, sift the flour with a fine mesh sieve .

In a separate container, pour oil and wine . Start adding part of the flour, mixing with a spoon. Gradually add more flour until the liquids are able to absorb it (about 200g). When the compound is consistent, transfer it to the pastry board and continue to knead with your hands.

Now decide how to proceed: if you want to prepare a  savory dough , add salt (about 10 g), sugar (10 g) if you want to make a dessert.

Continue to knead vigorously for a few minutes, until you obtain a soft, smooth and homogeneous dough that does not stick to your hands. At this point your pasta matta is ready to be used, without leavening or shutter speed.

If, on the other hand, you want a dessert, use it to line a tart pan, previously buttered and floured. Prick it with a fork, spread a layer of jam of your choice, cover with fresh fruit. Sprinkle everything with brown sugar and bake at 180° for about 35 minutes . Remove from the oven and let it cool before serving.