There Crazy pasta it is a very simple and quick basic preparation. A dough based on flour, water and oil perfect for making savory pies And strudel, cupcakes And bassoons stuffed. A great alternative to puff pastry and shortcrust pastry.
Ingrediants
- 270 g of flour 00
- 130 ml of water at room temperature
for 450 g of crazy dough:
- 30 ml of extra virgin olive oil
- 15 g of white wine vinegar
- 1 teaspoon of fine salt
There Crazy pasta it is a very easy basic preparation to make. Similar to shortcrust pastry, from which it differs for the presence of oil instead of butter, it is a very versatile pasta and ideal for the preparation of savory pies, strudel And bundles.
The crazy dough does not contain eggs, and is therefore perfect for all vegetarian recipes. Mixed with flour, water, oil and a little vinegar, after a short rest period it is soft and elastic, easy to roll out with a rolling pin.
It is widely used in Liguria for the preparation of herbal cakes, from the rice cake and of the Torta Pasqualina and the ease with which it spreads allows to reach a very thin thickness, ideal for multiple uses. You can use crazy dough to make these 35 quick and easy quiches.
OTHER TASTY RECIPES: Savory shortcrust pastry, Puff pastry, Shortcrust pastry without butter
How to prepare: Crazy dough
- Execution
- easy
- Preparation time
- 20 min
- Resting place
- at room temperature
- Rest time
-
45 min
How to prepare: Crazy dough
To prepare the crazy dough, combine the flour, vinegar, water and salt in a bowl (or in a planetary mixer with a hook). Knead everything just enough to mix. Gradually add oil making it gradually incorporate. When you have obtained a smooth and no longer sticky dough, form a dough and wrap it in cling film. Let it rest at room temperature for 45 minutes.
After this time, your crazy pasta is ready to be used.
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